Bread

I manage to produce most of the bread that we eat in our household. Stone-baked, mostly lean dough breads.

I also have experimented with home sourdough barm.

Lately I have been making mostly a white multigrain bread.

For anyone interested, I highly recommend the books by Peter Reinhart. The big advantage is that he is a baking teacher, not (any longer) a professional baker himself, so he doesn't mind sharing the secrets.