There should be a place in every diet for "real" bread.
Looking after a sourdough starter may not be everybody's cup of tea, but it's getting easier to search out the hardworking artisans. I know how dedicated they are, because I've been there. Waking up when everyone is fast asleep; brushing the snow off my bicycle to ride to work in the dark; measuring, mixing, lifting, kneading, shaping and baking countless breads.
It's gruelling work, but there's something strangely gratifying about pulling hundreds of fresh hot loaves out of the oven before most people have gotten out of bed, and long before the sun has risen.
These images are of bread I have made myself.