When I started baking bread I was really taken by the challenge of sourdough. There were so many stages where you could either go wrong or produce amazing, fresh bread. From the sourdough starter, being taken care of properly, the quality of the flour, mixing of the dough, proofing, shaping and finally baking.
I also noted the number of E-numbers in commercially made bread so I knew that naturally leavened bread was the key to 'real' bread. My starter is now over 10 years old now and fed daily with fed water and flour and used when risen and peaked.