Baking yeast goods never appealed to me, and when I would attempt baked cinnamon rolls or other things that had to rise it daunted me. I was afraid that whatever I baked would turn out in a flat lump of hard dough. I admit I did have unsuccessful tries as well. When I moved to a city with a high altitude, I really didn't want to experiment with yeast goods and have to adjust the recipe. Fortunately, I first stumbled upon an Irish soda bread recipe which didn't need to be adjusted and it wasn't your typical soda bread in that it was made with spelt and had a variety of seeds in it. Since I like out of the ordinary and it wasn't a bread that I had to wait and let rise, I knew that it would be a good start to baking bread at a high altitude.
The Irish soda bread was a success and so started my desire to attempt to make more bread, even if I had to work with adjustments at a high altitude. First, I dug out a Julia Child book to master a french loaf. That under taking took most of a day to master, but I was as amazed as my boyfriend when the bread had been baked and it actually tasted like French bread. It didn't rise like I had wanted it to and I wasn't equipped to handle making bread, but it was a success that I later decide I wanted to repeat.