Interesting.
Just to add to this, I started another loaf this afternoon, but found the ‘instant’ bread maker yeast that’s been opened for a couple of weeks and stored in the fridge simply wasn’t starting. I happened to have another unopened container and sure enough, it started to ferment within a few minutes. I have noticed this before, but not so obviously.
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Mine would be Ronnie O’Sullivan. 
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My vote goes to Richard Bertinet
Gregory Coleman, without a doubt, for me.
Can I get an Amen?
Only if you’ve just finished praying. 
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I make my own sourdough starter by letting flour (wholemeal and organic) ferment; the bacteria do all the work themselves – I just need to feed them now and then and watch them rise with love 
When I want to make bread, I take a portion of it, knead it with my flour and just enough water, then put the dough ball in my oven and start baking a few hours, or days, later… I have a double-chamber oven, which is very handy. I also play around with the bacteria to make my own yoghurt!
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