I'm the one with the sourdough starter which, to be honest, I'll share with anyone who fancies trying their hand at bread or sourdough pizza. It's a lot easier than you may expect - and, more forgiving than baker's yeast in terms of timings. I made the starter here so it's genuine SE23 yeast...

I only started baking with it November and get the following results...
   

And despite the long proving process, it doesn't end up too dense
   

One thing I would quite like to get my hands on are some decent proving baskets. So many of the 'proper' ones are extortionately priced - and I already have the linen to prove in so don't need the lined ones. I usually make 500g loaves so I guess I'm looking for one about 20-25cm diameter and about 7-10cm deep.

One top tip to share if you are making batons occasionally, get an old soft drinks bottle and cut it in half vertically - makes a great mould to prove the baguettes in.