Because any academic's summer isn't busy enough with research, articles, and the inevitable conference travel, the hubbie and I decided to tackle the mysteries of bread this year. Oh yes. For too long, the secrets of gluten have eluded us. We have shivered in the face of words like "proofing", "kneading", and the dreaded "yeast-based". But no more. We shall worship at bread's doughy altar and become masters of the yeast. Or, at least, that's the plan.
So, stick with us, dear readers. It's going to get doughy.