Bread

I enter this arena with fear and trembling. Home bread bakers are a fierce lot. They have greatly suffered for their devotion to the search for an honest crusty loaf they can produce in their own oven. I am not talking here about simple folk like me who were content, in the sixties, to knead all-purpose flour with activated dry active yeast, let it rise a couple of times, put it in a loaf pan from the supermarket, and pop it in the oven. We got nice light loaves that were much better than t