Beginnings In Bread
A month ago I bought a copy of Flour Water Salt Yeast(FWSY) by Ken Forkish. In June of last year I bought his newer book The Elements of Pizza, which I really enjoyed. I find it particularly good for a number of reasons, the two key ones being that although it is written by a professional baker, it does not use unattainable utensils for the casual home baker and that it follows a traditional approach to baking - there are no overly fancy, or unecessary, modern quirks.
A week after buying FWSY I ordered a Lodge Cast Iron Combo Cooker and ever since have been baking fresh loaves twice a week.
This week I baked my first fully naturely leavened loaf and was delighted with the results.