"Beard on Bread" was my guide during my first forays into yeast baking, and I love his recipes to this day. You're right, it's wonderful how we keep rediscovering recipes and techniques (e.g., no-knead bread) that have been around for decades, even centuries. Each new generation has the pleasure of experiencing, for the first time, the complete baking journey, including all of the wonderful side paths that invite so much pleasurable wandering... Thanks for connecting here. PJH

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