Commercial bread sucks. Down with mass-market wheat-candy!

Over the last few days, I have begun to experiment with making my own sourdough (I am in the San Francisco Bay area, after all, and where better to make sourdough than here?). So with my new standing mixer and a little experimenting, I made my first proper loaf of sourdough, along with a baguette and a small sour batard.

All of these breads were made using only wheat flour, water, sea salt, olive oil and wild yeasts and lactobacilli native to Berkeley.

"They are pretty," Giao says. These babies are my children. And much like my own children, I can't wait to rip open their brown skins and devour their flesh.