Finally a crust and crumb that I can brag about. This is a loaf that I started as part of a Toastmasters speech. The speech was about how to make the best pizza dough ever. Since for demonstration purposes, the pizza dough and the pain a l'ancienne dough are identical to start with, I figured nobody would notice. Really the only difference is that the pizza dough has slightly less water in it, which makes it less sticky to the point that you can handle it.

About a week before my birthday, Nicole and Nathan both came down with nasty head colds. I didn't need a crystal ball to figure out that this meant Lauren and I would likely be sick on my birthday. What we didn't count on was that Nicole and Nathan would still be sick as well. It turns out that by my birthday, my symptoms only included a sore throat in the morning, but Lauren was really not feeling so well.

About one week after I checked out Peter Reinhart's Whole Grain Breads book from the library, I decided to start my own wild yeast whole grain sourdough starter. I figured this was some easy business since people have been using wild yeast starters since the beginning of time. Oh, not so, my friends. My first try failed. I am going to point my finger at the vinegar bottle as the culprit. You see, I was trying to follow the 'Pineapple Juice Method' but I didn't have any unsweetened pineapple juice (or sweetened for that matter). The reason for adding the juice in the first place is to raise the acidity level of the mixture so the leuconostoc bacteria won't take over before the lactobacillus and wild yeast get a good start. I figured one acid was as good as the next and substituted a diluted acetic acid solution for the citric acid solution. After 10 days, all I had was a funny smelling slimy goop. I decided to start over. This time I used diluted lemon juice instead. After about 6 days I had definitely captured some wild yeast.

I think the title says it all. After having read The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread, by Peter Reinhart, I really started making some tasty breads. I have tried the Pain a l'Anciene, the amazing Pizza Napoletana, Foccacia, Pugliese, Anadama bread, and Multi-grain Bread Extraordinaire. They were all very wonderful (and I plan on continuing to make them) but I was left feeling somewhat unfulfilled. For several reasons: I want to eat healthy, and too much white bread is not good for the body; I have more whole grains on hand than white flour and it would be nice to know how to make tastier breads with just the whole grains; people before G.A. Bockler survived without white flour, why can't I?

I found my answer when bumbling around on Amazon, looking for things to round out my wishlist. I was rating items so Amazon could give me better suggestions of things I might like (which it does a fairly poor job at), when I came across Peter Reinharts's Whole Grain Breads: New Techniques, Extraordinary Flavor. Wow! Does he ever deliver.