Hit 1,000 sourdough loaves and it caught me off guard

I keep a tally on my phone for every loaf I sell at the Portland farmers market, and last Saturday I passed 1,000 exactly. I started in 2021 with a tiny 16 quart oven and never thought I'd stick with it this long. The number itself didn't feel real until I counted back my starter feedings, which was around 2,300 total. Has anyone else hit a milestone that made them rethink their whole setup or process?

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