It's great. I'm seeing more consistent outcomes. I can now experiment from within a robust process. For example, the bread that finished last night I kept the dough in the fridge about 24 hrs prior to final rise, that is supposed to develop more acetic acid, and it came out as I hoped--tasty and good physical attributes but with a distinct tang. I tried the fridge technique before but messed it up somehow.
So I figure I ought to open an artisan bakery.