I am a very big bread eater. I would rather have a well-baked roll and some rich olive oil to dip it in than pie or cake for desert. I started baking when I was about 14, but only recently discovered the underlying chemistry of bread making through Peter Reinhart, an awesome baker and a great teacher.
I first heard Peter Reinhart speak at TED. TED is a very cool conference that features the most interesting/creative/successful/far-out people in the world giving 18 minute talks. Of course, most of these talks are available online for free. Here is the talk Chef Reinhart gave at the TED conference in the summer of 2008 that inspired my new bread baking perspective:
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