Over the next few years, my friend over at http://kneadproof.wordpress.com and I will be undertaking a very important and significant task: to bake our way through Peter Reinhart's "The Bread Baker's Apprentice".
He is over at Dartmouth College in Hanover, New Hampshire; I'm holed up at the University of Western Ontario in London, Ontario.
Yet, we are pooling the resources of two great academic institutions (well, more accurately, our mediocre paychecks from said institutions) to conduct a "multicenter trial" that promises a complete change in the way we look at bread.
The subjects: ourselves, our spouses, our colleagues, and neighbors.
The independent variables: only the best local flours that King Arthur and Arva Flour Mill has to offer; time that neither of us have.
The dependent variables: Crust and crumb, certainly. Our waistlines, probably. And at least once I'll attempt to use London Health Sciences Centre's only clinical CT/PET scanner to measure the air pockets in my bread.
So, keep tabs on how we are doing at both blogs (http://kneadproof.wordpress.com and http://bredtobake.blogspot.com). Happy bread baking!