As usual, a great presentation -- your enthusiasm, PJ, is infectious. I've made this 'loaf a day' bread from instructions on the web and it was good but I like your style better. The pictures sure say it's different. A comment, however, regarding measuring the flour . I noticed in your instructions and when in a class at the baking school, that you use the back side of the flour scoop to "level". Please note that the back side is rounded which when dragged across the cup will slightly compress the carefully fluffed flour. Richard Richard, I use a scoop whose back side is straight, for that very reason. And you make an excellent point - most scoops are indeed rounded, and therefore a table knife is generally the best "sweeper" when measuring flour. Cheers- PJH

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