Originally Posted by Onebyone

The more you bake bread the more yeast spores you will have in your kitchen. The bread gets better and better the more you make it. I make 2-4 French loafs a week. Water, yeast, flour, salt. That's all. I use the steam pans to bake them and get the crackly crust. My family can inhale a fresh baked loaf for a snack. I make sourdough about once a month to keep the starter going. I have two sets of the Baparoma Steam Baking Master pans. Theses pans use to be common and inexpensive. If you find a set get them, they bake perfect crusty loaves. [h=2][/h]