Sourdough bread. Now don’t get me wrong, I understand that some of you like it and that’s fine, the bakery should make some for you. You should even have that San Francisco stuff if you want, even if it tastes like somebody used the alum instead of the sugar. To each his own, I say!
But bakers worked for hundreds of years to develop the yeasts that make fine breads, and they are also an art form. “French Baguettes” made with sourdough starter are not French Baguettes. Ditto Calabrese and Ciabatta. Quit that! If you are making Campagne, or a boule wiht a roudough OK, I can see that, but otherwise, call it what it is, please! And at a minimum, label it, because some of us really don’t like it.
Also, going back to the salt grinders: They makes sense when they have various levels of grind. This allows you to choose a large flake to finish a salad, or a fine one to incorporate quickly into a sauce. And if you are not wtting it, then a flake will taste like more salt when it first hits you tongue just because of the surface area. So there’s that.
But if your grinder has only one setting, then you may as well buy a can of coarse ground salt and save your hands.