I am a becoming a bit of a sourdough fanatic and am starting to see some results [1]. Thinking about building a wood-fired oven and baking a little for the farmers market this year to see if it could be a sideline I enjoy (in gradschool).
How did you manage to get those bubbles? Double kneading? Wood-fired oven gives a nice taste to the bread (to whatever you cook in it anyway) but controlling the temperature is a challenge.
With all of that said, when I said baking, I meant cake baking. (although I dab a bit with bread (and can make a nice loaf)). I specially enjoy taking recipes and iterate over them adding twists in terms of flavour to them (last year I went through my vanilla pods phase, currently on a nuts phase[1]).