Thanks to everyone who has posted on his site. I just began eating my first loaf of sourdough made entirely from scratch and it is delicious! I am curious about how to get a more open crumb, and would welcome suggestions. I have relatively little bread baking experience, so I just followed the instructions on starter from scratch and got a rough idea of fermentation times, etc. by browsing the forums. I fed my starter twice the day before I used it, so it was really active. The dough was 3 cups hard wheat white bread flour, 1 teaspoon salt, 1 cup water, and 1/2 cup starter. I kneaded the dough by hand for 10 minutes and it was very silky. I did a 12 hour bulk fermentation at 65 degrees F. I punched down the dough completely, and formed the loaf by using a cupping motion to stretch the dough on the surface. I let the loaf rise for about 3h, baked it at 450F for 15min on a floured pizza pan, then slid it directly on to the oven rack for another 30min at 450F. Cooling time was 1h. The bread flavor is perfect for my taste with a nice tang and it definitely has that lovely sourdough chewiness. I included photos of the uncut and cut loaf. I would love suggestions for improvement!