Hey, I really appreciate your comment and I hope you have all the fun in the world with the recipes that you like.

But I have to be honest, this is not the bread I’m talking about. I’m really sorry, I don’t want to be your opponent.

I have baked a few breads and sugar or honey is not needed to get the yeast going. That’s a misconception I’ve encountered before, talking to a US-American. What you described sounds lovely, but (for me) it goes into the direction of brioche, milk bread, Hefezopf (yeast braid) and other sweet breads bordering on cake.

Real bread is: flour, water, sourdough, industrial yeast (optional), salt, spices (optional// caraway, fennel, coriander).

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The second trigger point: flour.

I’m again sorry to offload this unto you, but I have to speak my piece.

What is bread flour? The nomenclature is meaningless, but that’s the fault of the market. I need to know from a flour, which grain it comes from (wheat, rice, maize, spelt, rye, dinkel) and how much of the rind is still in it (how dark it is or how white). Protein content is a bonus.

Just as a positive send off: I love raisins and sweet breads with raisins (Hefezopf).