I've been making my own bread from http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/1250018285/ref=sr_1_1 http://www.amazon.com/Artisan-Bread-

I've been making my own bread from http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutionizes/dp/1250018285/ref=sr_1_1 http://www.amazon.com/Artisan-Bread-Five-Minutes-Revolutioni... and it's better than any of the breads I can buy around here. I'd be interested in seeing how much difference non-industrial flour would make. Contrary to what someone said, I think bread is not a case where specialization pays off. Bread needs to be fresh, and it will basically take me longer to buy a loaf (if I could actually find a decent one) than to throw together one in the kitchen while I'm working on something else. Not to mention that my half-assed bread, fresh, is better than the most awesome bread in existence if it's a day old. Hawaii is a terrible environment for bread, the crust is gone after a few hours due to the humidity.