If you enjoy making bread you will go a long way fast. There are many ways to get advice too. I was impressed that on some of the online forums people post pictures of a cross-section of their loaves and get a diagnosis by the pros (artisan bakers and home bakers that subscribe to the forum) as to the quality of the bread. It is amazing that these people can look at the number and size of the air bubbles, the crust and crumb, the stodgyness of the lower bottom crust, and the shape of the loaves among other things which enables them to give precise advice about where and how the amateur baker might have gone astray. This can range from too long or short proving time to not enough water or too much or too little kneading, as well as the level of activity of the wild yeast starter used.