With a wide range of help from the books Classic Sourdoughs, The Village Baker, Great Whole Grain Breads, along with King Arthur Flour and their wonderful The Baker’s Store and the various blogs and websites for bakers on the internet, I have finally tackled my first bread baking in years and the results were almost perfect. I shouldn’t have scored the tops of the bread and the recipe called for baking the loaves on a greased and cornmeal-dusted cookie sheet, I used a baking stone. This was hard enough, but now I want to tackle baguettes and multi-grain bread.