With my horrible track record of working with yeast, I never thought I would own a 302 page reference guide to baking bread. Well, in just 3 to 5 days, I'll be the proud owner of Peter Reinhart's The Bread Baker's Apprentice. I tried out his fabulous, ultra-slow rise pizza dough recipe from 101 Cookbooks and WOW! It had me believing that there was hope – even for a yeast-challenged girl such as myself. Here's the pizza topped with homemade fennel sausage and wild arugula.