Among the many things I've failed to cook with any particular degree of success is that staple of our diet, bread. I've followed recipes to the letter, tried and tried again over the years, and although there have been occasions I've been able to create good texture in the basic loaf, the taste has always been spoilt from the smell of yeast. The only occasions I've had success has been in the manufacture of pizza dough where it occurs to me that by rolling the dough out thinly, it allows the unpleasant odour of yeast to evaporate. A colleague I worked with a long time ago had worked in a bakery and said one Friday afternoon he wanted to revisit the therapeutic nature of breadmaking over the weekend and on Monday brought in one of the loaves he'd made that was excellent. When I asked him about the yeast he'd used, he said he's obtained it from his baker's shop. In my larder at the moment is a bag of strong bread flour, and a number of sachets of what Hovis describe as bread yeast. I bought these a couple of weeks ago when I felt it might be possible to revisit breadmaking for a final time and maybe suss it once and for all. So my questions are, is this dried yeast we are sold by notable breadmakers truely representative of the kind of yeast a baker would use? If it is, where do you think I might be going wrong? And if it isn't, how on Earth is it allowed to be sold without the Trades Description people giving them grief? And the last question of course, is who has a really good recipe for bread?