You can't just leave out one part; the bread won't rise if the yeast isn't there.

I like this life. I like it when it's hard, and I like it better when it's not, but I know you don't get the sweet part without the bitter.

You just keep feeding hogwash to people, and pretty soon they'll eat it.

If you have the guts to keep making mistakes, your wisdom and intelligence leap forward with huge momentum.

The baker’s skill in managing fermentation, not the type of oven used, is what makes good bread.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.