No weight recipes from me, I just like talking about food :-].


The very first time I ever made bread was using Uncle John's Bread Book (UJBB). That was decades ago in my boyfriend's family's kitchen. The first part of the book clearly explained the roles of basic bread ingredients and their interactions with the other ingredients. The second part was recipes. By the time I'd read the first part I had almost a movie in my mind's eye of what the process should be and feel like, and why it should be that way, even though I'd never seen it done. Excellent book. Funny, though, I don't recall learning the sponge method until Tassajara.

My first-ever batch was good as far as texture etc, the only problem being that UJBB called for about 3x more salt than suted our tastes! I can't recall if that first attempt made 2 edible-but-salty loaves or 4. I do recall the result was okay as toasted tomato sandwiches, the tomatoes effectively being salted by the excess in the bread, but having that bread with salted things like cheese or ham wasn't quite as nice.