Given access to Kristen's family's giant kitchen, a digital thermometer, chlorine-free water, and their Bread Bible, I went a little nuts last week ...
Charlie's olive bread and I was so right! Thin crust, chewy, almost doughy interior. I think this was my favorite of the four
Tuscan Low-Salt Bread
Bread Baker's Apprentice and a pound of instant yeast are en route from Amazon, and day 1 of a sourdough starter on the counter. Man I hope I never try heroin.
EDIT: I remembered that we also made banana bread from America's Test Kitchen, chocolate chip cookies, and two pizzas. So yeah, if you were wondering what happened to the gigantic jar of AP flour...