It took me a while to wade through the first few chapters with sentences like "amylose does not bind water as well as mylopection, and this is one cause of retrogradation of the starches after baking (in other words, staling)." It's too bad the parenthetical "other words" weren't the main words. However I eventually got to the part where you mix flour and water and bake bread. This is the first bread I've baked with a wild yeast starter. And it came out great and I have already started a second batch. While these photos will not be as engaging as ones of Sarah to most of my blog readers I had fun with it. And I hope to share the bread and fun with some of you sometime soon. While the process is a little involved it feels manageable and is also therapeutic.