Now that the weather’s turning cold, rainy and just plain nasty, it’s time to get back to bread-baking, so I just whipped up a batch and stuck it in the refrigerator.  This is my no-fail, go-to bread book:  Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.  The latest version contains gluten-free and other types of flours.  Here’s a link to last year’s baking results.  FirstBorn said I’d finally found my calling.  I no longer use a stand mixer cause it has to be washed.  I also bake in cast iron, which approximates the steam ovens used in bakeries; this link shows my DIY yeast process as well.