Introduction from Northern Virginia

Hi!  I'm Mark in Vienna, Virginia.  I got interested in bread baking after reading Michael Pollan's "Cooked" - certainly one of the most influential books I have read (which also got me started fermenting).  My interest is in baking whole grains with sourdough starter.  I've been trying since June.  I travel a lot for work so have not been able to bake as often as I would have liked, but I have done a lot of reading about baking on the planes.  I can make a successful commercial yeasted loaf of bread, but this isn't what I'm after.  I clearly need to get a much better feel for timing of bulk fermentation and proofing, although my results so far have been delicious.  I'll post a picture of my latest in the challenges section and will hopefully get some useful feedback.  : )