When I was a teenager my Mom taught me to make bread. But, as I baked after I was married I encountered what many do. Dry heavy bread. Especially when I tried to use my wheat to make whole wheat bread. Then I encountered Beth Hensperger's book. During this time I studied a lot and learned to see when bread had enough flour in it. Aside from not killing the yeast with hot water or forgetting the salt texture is the "secret."
I was baking bread on a regular basis and my preemie would not touch it. He was determined to eat the "nerf" or "Air" bread from the grocery store. A friend told me I needed to make him white bread with more water and less flour to win him over. So that is what I did.
Then along came a 1 hour bread recipe! I hadn't ever thought of eliminating a rise for the sake of time,
My journey with bread got serious! I read all things bread and really enjoyed what I was learning. and then the other shoe fell, so to speak. I had said good bye to two of my children within a short time. Both of them had gone to serve LDS missions. I thought it was a good time to take a full time job to help out. It kept me busy and it was my dream job. I was hired to work as a Pastry Chef.
At first I got along famously. Things were going well and I was learning amazing new things.
And then one day a corporate guy came in to work and notice the distress that flour was causing me. He told me about a baker he'd known who had discovered he had Celiac Disease. (This made a lot of sense to me though I had never seen respiratory symptoms before.)
It continued to get worse as time went on. I moved away from the flour and stopped baking, but every time it was even opened in the kitchen I'd react. I had red welts on my face and neck, asthma symptoms, swallowing difficulty and I started to sneeze constantly. That was the final straw. It was not productive to keep running out of the kitchen every time I had to sneeze. Not to mention it made my skin dry to wash my hands so much after each time I sneezed.
After I returned home my husband bought me a respirator from the home center to bake in. After I learned to breath in it I was back in business. But, honestly wearing it is has slowed my baking down considerably.