THANK YOU PETER REINHART!

I've been making my own bread for almost five years I think. I started with Breadbecker's and I learned from watching my neighbor do it. Over the years I think I've had maybe 1 in 10 loaves come out the way I wanted them to. The dough was too sticky to knead and then they'd always fall after I put them in the often. I went to online forums and tried to fix my problems, but it never worked. A couple months ago I went to the library and a certain book caught my eye. It was a thick book on whole grain breads by Peter Reinhart. I was intrigued. Maybe this guy could help me. Well, it stayed in the library cart for several weeks until I got a chance to really look at it. It's a little intimidating at the beginning and there's a whole lot of information in there about the science of bread making that I didn't really want to know. I just wanted a good loaf of bread! I decided to slog through it though. This guy really knows bread and has gone through a lot of research and trial and error to perfect his recipe. So, after reading through the recipe and letting the book go overdue I finally decided to try it. I copied the recipe and returned the book. Then I got a chance to make it. It's so different from a Breadbecker recipe. He uses yogurt, doesn't add lecithin or gluten and lets it bake for 45 minutes! I was careful to make it to the letter of the recipe and slid it into the oven very carefully. After 20 minutes I peeked into the oven to check on it and saw that it had not fallen! Thank you God! After it was done I couldn't wait to slice into it. It was the best bread I had ever made! Yeah!!!