Breakfast of Champions! :) Definitely my most sucessful crumb so far - more open and airy than the others, reasonable distribution of holes; not *quite* as open in the center, but not too dense either. (not counting #0 (on sooooo many levels ;) ), i've been using the same recipe/techniques on all of these; the only real variable is me getting more experience with (and a better understanding of) handling and reading the dough.

There's a box of books on the way, and i've started growing my sourdough starter; by the time the starter is ready and i've read (and processed) the books, I should be able to get bread like this reasonably consistently, and will be ready to experiment. :D