Ok, so not day 1, but sort of. I have baked bread for a few years now, but not with any sort of structure. I mixed some water, yeast, sugar, and enough flour to make a dough. Kneaded it until it felt right, let it rise, punch it down, let it rise, shape, let it rise and bake until it sounded hollow. About 6 months ago something went wrong and for some reason the bread that I was turning out just did not taste good.I blamed the flour change (had previously used only gold medal bread flour, then switched to a local store brand AP), but I realized that I could not actually narrow it down to this as I had not documented the process when it was not working. So began a long period of frustration where I cannot seem to get anything right and I end up tossing about half the bread I am baking out because it does not look/feel/taste good to me. I have resolved over the next year to get to the point where I am a decent baker and can tell why my bread is doing what it is. I have picked up several bread books and am doing as much research as I can. So anything that you see here is from my understanding only. Not law. If it is incorrect, let me know. I appreciate any help that can be afforded.