I live in N. California and have been baking sourdough for nearly a year and a half from my starter fed with KA AP flour. After much trial & error I now can make bread that get good reviews from friends & family. I'm starting to look into the idea of building a small brick oven in my back yard. I've never had wood fired bread before so I will have to make a trip to a good bakery (most likely in the San Francisco area) to try some.
Pictured are some of my recent attempts.