Sourdough Bread & Cultured Butter

I'm a little late jumping onto the sourdough bread making train, I honestly did not bake one loaf of bread when the pandemic started, but now that it's cooler here in Brooklyn I thought this would be the perfect time to start baking. We're going to make some cultured butter to slather on top of our scrumptious sourdough and it's much easier than you'd think.
The link for the Josh Weissman recipe I used for the cultured butter is here:
https://www.youtube.com/watch?v=4RK67gc6Bhw
He's not only an amazing cook and creator, he's also a lot of fun to watch.
The sourdough bread we're making uses a starter, and there are a ton of great sourdough starter recipes out there. I didn't include mine here because I had posted on my Instagram stories, so if you're not following me on Instagram, you may have missed it.
This is a recipe that takes patience and a little time, but I've found bread making to be rather calming. We ARE going to measure out all of our ingredients because that's going to give us the best result. I've listed all of the ingredients below.
Also excited that I finally got to use my bread lame, so let's get started!

movie clip credits:
https://youtu.be/czOgJJqehv0
https://youtu.be/xNr1s0Atpfk

Cultured Butter:
1 quart heavy cream
3 1/2 TBS buttermilk

Sourdough
46 gr sourdough starter
305 gr filtered room temp water
370 gr bread flour
30 gr wheat or rye flour
7 gr sea salt/or kosher salt
rice flour for dusting

Equipment for Cultured Butter:
food processor
clean wide mouth jar
bowls
spatula or wooden spoon
cheese cloth
wax paper

Equipment for Sourdough Bread:
Dutch oven
cooling rack
proofing basket or colander or bowl
cheese cloth
bench scraper
bread lame or sharp knife
butcher twine (if using)
bowls
tea towels