Replying to see if anyone has a foolproof solution.

My next attempt will include better, windmill milled flour.

Successfully baking with sourdough 1-2 times a week. From the top of my head, some things that has elevated my results...

Once you have a starter, keep feeding it with organic rye grain flour, you might need to try different brands. Bake in a cast iron pot, with lid initially, the crust will be unreal.