I managed to catch-up with Blair by phone while I was on vacation and he also visited my bakery one afternoon and wrote his regular column in the Chapel Hill News on The Wonder of Bread.  Blair spends an insane amount of time working up a short-piece like this and it made me think that writers are more of a kindred spirit to bakers than I had imagined.  Two corrections for you detail-oriented people who know my bakery: 1) I'm baking two-days/week rather than three (each baking day takes a day of prep!)  and 2) English Muffins get baked in a hot oven and I'll bake things like Biscotti and Cinnamon Raisin Bread in a fairly cool oven.