I am now expecting bread. However, I don't know where you are, so I don't expect any from you. But there's an oven in my house, and bread supplies are easy to get...

Good-looking loaf! If you need diversions, sourdough pizza is a slightly different beast, and the wide world of bread has horizons to explore. Try a tanzhong-based milk bread, or a green onion focaccia. Some benefit from the slow ferment of sourdough, and it can be interesting to balance starter with bloomed yeast

Also, you can take a break! Flour keeps pretty well

Your freezer is your friend here. You can bake all day once, then freeze loaves and just pull one out before going somewhere and truly, no one will ever know the difference if you freeze them right. Stockpile for your sake.

Also, the holidays are coming up. Let the free flour earn you street cred.

Do you eat it? Bread can become a whole weird hobby like coffee where you do all kinds of extra bullshit as part of the ritual because you're chasing some kind of nebulous minor gains in taste or something.

Our bread recipes have become simplified over time to be useful in a busy home for making daily or every few days bread. We go through phases where we will make 2 loaves and it'll all be gone in 2 days, and other times where we make a loaf that lasts a week.

But inevitably we eventually want bread again.

I just pulled my starter out of it's exile to the fridge after my last disaster of apparently not knowing how my oven works. Maybe I'll bake next weekend.

You were just given 50lbs of flour?

If you want an interesting challenge within the sour dough category, how about injera? It's an Ethiopian sourdough flatbread. Tasty as heck. Ever since I had some at a music festival I can't get enough.

Lovely colour on that bread.

Of course, the summit of bread making is pannetone, if you want to know the direction for up that is up, But... staying in the land of mortal loaves:

For the last couple of years a major change in my baking has been much more about whole-wheat.

It used to be the case that a bag of WW flour would last for ages as I was only using 20% or less in my breads, but now they go as fast as the white bread flour bags.

The breads are more interesting, they're not as bland. And they're healthier too. Of course, you don't have the open open crumb, but don't have to always make them 100% whole grain and with the right tangzhong/scald can get more open than you might realise.

Uffff lookasso awesome, had some great bread yesterday and wish i had more.

Looks good! I reckon you could push the bulk another ~30 mins next time.

I try to mix up my loaves when I start getting bored: soy & linseed, rye & guinness, gochujang & roasted garlic, etc. Find fun inclusions, mess around with different loaf types / shapes, make baguettes or focaccia. There is a whole world of amazing bread out there to be curious about!