It started with a show on Netflix. The show was called Cooked.Fire. Water. Air. Earth. These are the topics Michael Pollan takes us through.The series was beautifully shot and nicely entertaining. So much so that before I finished watching the series, I ordered the accompanying book.Michael Pollan has made me think about food in so many new ways. I'm still reading the book, savouring each page as I come so close to the end.I've been making bread for years now, and in recent years I've often made a lot of no-knead bread.As good as that bread is (and I will continue to make it) it seemed I should also start to make bread using a real sourdough, gathering yeasts from nature instead of using store-bought yeast.The model for Micheal Pollan's bread is Chad Robertson, an American baker in San Francisco who's been making natural sourdough's for quite a long time now.Making the sourdough bread was a long journey. To stop using commercial yeast I had to capture yeast from the air (or from myself) to get the mixture bubbly. Bread is all about air; no air and you wind up with a flat bread, which is fine if that's your goal. However, when you mix large portions of flour and water together it seems like having some air in there will make for a lighter and hopefully tastier food.Over one week in the making, I was able to bake my loaf of bread today. The initial groundwork takes time, but not a lot of effort. As for the bread making, it also takes very little hands on work.The proof is in the pudding, or so the saying goes. And so it is with this bread, as at dinner time members of my family who like white soft fluffy bread were happy to enjoy slice after slice of this loaf.Read the book. Watch the series. Make the bread. You'll be happier, and healthier for doing so.