Do you bake bread as often as you would like? What are your biggest breadmaking roadblocks?

More time available and more counter space for rolling/kneading. My counterspace is perhaps 2.5 feet in a tiny kitchen, and supports my extensive herbs and spices collection on one side of the sink, and my drying dishes on the other.
I love a super sour sourdough bread. My daughter doesn't like it but her hubs is like me, and my hubby enjoys it occasionally.

We stopped at a Panera restaurant today and paid $10 for a large loaf of thick-sliced fresh sourdough and I've already gobbled a slice slathered in real butter! Like Manna from Heaven!

It seems I frequently get a bread baking bug in the middle of summer when it's hottest. I'm wanting to get a new sourdough starter going, but I'll probably wait until the grapes start producing and catch that wild yeast. Unless I can find some juniper in berry around here!

I found sourdough a challenge until I fixed two foundational problems.

First was timing, which I corrected by rewriting my recipes with timing instructions, e.g. “Day one, morning: Feed starter”;  "Day one, evening: Make dough, etc.”;  "Day two, morning: Baking, etc.”

Second, I discarded my from-scratch starter, which was barely functional, and purchased a very old starter, which is extremely active and easy to keep going. (The only concession I make to starter management now is to feed it rye flour in winter when everything slows down; this keeps it fermenting as if we have summer temps.)

Oh, and not incidentally, I remind myself that my grandmother’s sourdough results were pretty consistently inconsistent (so many factors she could not carefully control: ambient temp, wood-fired oven temp, flour qualities like fineness of grind… you know, all the things we easily manage today) but she never expressed dissatisfaction. I, on the other hand, if left unbridled, tend to treat sourdough baking as a sort of sport, with winners and losers. (There’s a permaculture psychology lesson in there…)

Gina Capri wrote: But if anyone has tips about making a warm enough place to raise the dough, I’d maybe try at least baking cinnamon rolls- my daughter loves them. Or French bread/baguettes- we do eat those about weekly.

I have a heck of a time getting a sour dough starter to  bloom, or bubble or whatever the heck they call it.

But I have found a way to provide a warm environment for bread to rise.  I got an old styrofoam container (mine was a discard from the grocery store)  that's about 18"x22". I dug a hole large enough to get a 5 watt incandescent bulb in there. The foam container retains the heat and the 5 watt bulb provides enough heat for bread dough to proof and the finished product to rise. It's a cheap and easy answer to a proofing box.