Haven't reached the level of Sourdough just yet, but I do bake bread rather regularly.

The kids gobble it up before it has had a chance to cool, so usually I bake 2-3 loaves. I mostly make french-style Miche's, using full grain flour, and frequently adding in a portion of kamut, spelt, or other "specialty" grains. When I'm short on time, I avoid a full second rise, and shape the dough into bread-sticks (or mini-baguettes) and they are always a hit.

A ceramic or terra cotta stone (pizza stone) is a must for me, and plenty of steam in the oven when baking for a crisp crust.

Although some swear by the no-knead recipes, I find the kneading quite pleasant and the zen-like repetitive movements yield a feeling very similar to stropping...