I'm an avid bread baker and have been baking for over 20 years. I'm planning on starting a YouTube channel dedicated to teaching people how to bake bread successfully as soon as I can afford a decent camera.

Pity most complex food I can prepare is fried egg white :/

I can't even make fried egg.

Off the top of my head: noodles, rice, fries, boiled eggs, burgers, sausages, toast. This doesn't count stuff that doesn't need cooking (like sandwiches), although once I managed to make a tortilla by accident o_o (I was trying to reheat some noodles and I had added some eggs, but I left it too long since I wasn't keeping track of the time... mind you, the result was great at least =P)

I'd be interested in:
A) An excellent sourdough loaf recipe

I'd be interested in:
B) Hoagie rolls / sub sandwich rolls

I'd be interested in:
C) Sliced bread

That looks fantastic.

We've tried sourdough once before, and are willing to wait for sourdough starter, but it came out too mild. We probably didn't wait long enough for the starter to ferment.

I'd be interested in:
C) Sliced bread

What do you mean? Typical sandwich bread? Wheat or white? I have a 10 grain whole wheat recipe I've come up with that I can share:

We usually bake white bread (just because we usually don't bother stocking anything except white flour in our house, unless we have a use for it - whereas we're always using white flour), but buy wheat bread from the store for sandwiches because we can't figure out a good sandwich bread that is easy to thinly slice. When slicing that thin (~5/8th inch), it tends to follow some seam in the bread and fall apart into two or more pieces.
We usually bake it on cookie sheets instead of bread pans (though we have bread pans, we mostly only use them for banana bread), so maybe it's not getting compressed enough by the constrained sides of the breadpan?

Do you use your bread to make sandwhiches? Can you cut it thinly? If so, I'd definitely love the recipe!

When slicing that thin (~5/8th inch), it tends to follow some seam in the bread and fall apart into two or more pieces.

This is because you are not shaping it properly. Form it into a ball and flatten it into an oval the length of the pan, assuming you're using a loaf pan, and roll TIGHTLY away from you pressing down with your fingers to seal as you roll. You are trying to make a solid log of bread dough, not a laminated "jelly roll". If it isn't sealed tightly, you'll get that internal seam.

Do you use your bread to make sandwhiches? Can you cut it thinly? If so, I'd definitely love the recipe!

Yes, that is typically what I make bread for. I really do recommend a loaf pan. It helps give the bread structure.

I love to cook. I spend far too much time watching recipe videos and reading recipes. Although I never actually make the recipes. They all just add to my knowledge so that later I can combine the different parts in some way. Sometimes it works, sometimes it doesn't. But thats the fun part for me.

That, sir, is one Mighty bread.

I've burned spaghetti.

That, sir, is one Mighty bread.

I've burned spaghetti.

I've burned spaghetti.

Aww man. Spaghetti was one of the first things I learned to cook on my own. I remember reading the directions on the back of a box of rice or something that said, "Bring the water to a boil...reduce to simmer." Searching my oven for a "Simmer" dial... nope. I was like, "What the fuck is simmer. I know what boil is, but simmer?????" Yes I had to google and found a 15 page dedicated to the science behind simmering vs. boiling.

I also tried to be cool making meatballs out of Soy Milk. My kitchen was stuck with this sour milk smell for almost a week and I threw away 3 lbs of ground beef

:(