I know that it can be bad for you - or healthy, depending on how it's made. That's one reason I have been trying to make it for our family. I like knowing exactly what is in our bread (and that there are no preservatives). I love smelling the bread as it cooks. I have a hard time waiting for it to cool, but I love smelling it while it does.
I was having a lot of success with the artisan bread. Unfortunately, it's not the best for sandwiches. It can be small, and the hard crust can make it hard to eat. This week, I tried some new recipes for softer, sandwich-style bread. I thought that both recipes I tried turned out well, but I absolutely loved the buttermilk bread. The recipes did not use any whole wheat flour, so now I am going to try to add some whole wheat to the recipes. If anyone has any advice on what else to adjust to compensate for the whole wheat, I would greatly appreciate it.
I would have pictures of my beautiful bread, but my house is a wreck (especially this week with the sick kids). Hopefully the wheat experiments will go well and I will have pictures to share then. Of course, smelling it and tasting it is the best. If you are in the area you should stop by for some! A courtesy call first would be appreciated, though.