As a rookie with only a few months experience of home sourdough bread baking, even though I started and had some good successes and some failures, I currently consider this recipe to be difficult and requiring experience and knowledge with bread making to be consistently successful with it. One reason is what Artiom mentioned, it is high hydration recipe, requires already knowing how to handle such high hydration dough. The other is due to unknown of how active the unfed discard starter is. It could be fed 3 days ago, or 5 days ago and during that time how inactive it became? It is hard to judge. Then you need to be able judge that from the dough itself as it is going through the process, which requires experience.
There were times I had beautiful oven sprang with wide open ear loaves, and there were times the loaves were a big flat pancakes, as flat as that much dough could be.
To be able get more consistent results I recently turned to more traditional sourdough recipe from King Arthur https://www.kingarthurbaking.com/recipes/naturally-leavened-sourdough-b… To me it is easier to judge the strength of well fed starter, vs strength of a discard starter, and results in more consistent loaves. And it is 68% hydration recipe, easier to handle.

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