Nearly 3 decades ago, I did sourdough bread for a couple of years, then lost the start I was using, failed to resurrect it and returned to yeast breads. Back then, the Internet was new, sourdough journeys were personal and largely unpublished. I gave up. Over the decades, my mastery of yeast breads grew, I experimented with different ferments (that start out with commercial yeast) and I have been pretty satisfied, however, I have always wanted to return to sourdough for many reasons including survivalism, health and FOMO.
I have just finishing the creation of a my own new start and plan to get back in. I have spent a great deal of time looking into prevailing not to mention passionately religious practices. This page contains notes on some of the more worthy boastings.
I have already tried "Kitty Tate Baker," whose dough is too hydrated. From that, I eventually stumbled upon the fact that low-protein flours such as I'm able to buy locally without having to spend a fortune to order it, sit around only 10%. European flours are stronger, 12% to 13% and more.
I have followed the FoodGeek, but his flour strength is also high, but it was from him that I learned that, with a low-protein flour, I likely could only expect to reach hydrations of 70% maximum. It's possible to do more with weaker flours, but it requires a lot of experience.