After making homebrewed beers and wines for the last year or so I decided to have a crack at making my own breads about 3 weeks ago. After a string of "breads" (depth charges) I happened to pick up bertinets book in a book store one weekend. It has now developed into a 3 kilo habit a week and my tiny cupboards are rapidly filling up with flours and yeasts.
I didn't realise there was such joy to be found in bread. REAL bread. Simple things like realising that a loaf doesn't go from being 'edible' to covered in mold (I'm kinda scared by shop loafs that can do that now). Found a loaf that I made on Saturday and decided to toast it. Scrummy. There are still some things I find very difficult (like getting my bread to pop when I score it) and making cider/stout loafs and not drinking more than goes into the bread during baking. Good job I've got gallons around :D
PS: I've noticed that when I first said I was going to make bread the general reaction from workamates was 'why?'. This was rapidly followed by 'suuuure' when I said the bread was tasty. After bringing in rolls for my lunch it quickly became '...' followed by not so subtle attempts to glean a roll or a slice of bread.
Now if I can just work out how to get my bread to 'pop' when I score it.... more experimentation required.