Tangentially related - I recently discovered poolish, which is a form of pre-ferment that helps dramatically improving the taste of bread baked using commercial dry yeast.<p>If you are about to make a loaf, take half of the flour, mix it with water 1:1, add a minscule amount of yeast and let it ferment overnight. Then add the rest of recipe and bake as usual. What you get is a bread that taste bread-ier. Sounds silly, but it's just ridiculuosly good.<p>If anyone's interested in specifics, the Ken Forkish book (Flour Water Salt Yeast) has a good recipe. Highly recommended to try if you are into breadmaking.