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For bread enthusiasts, stock up on yeast, bread flour and possibly some rye or whole wheat flour for variety.

King Arthur isn’t the least expensive brand on the shelf, but serious bakers swear by its bread flour due to its high protein content which, as Salon Food Editor Ashlie Stevens counseled me, is the secret to a more consistent texture, along with it being free of bleach and additives.

Leson swears by the very high-gluten bread flour made by Small’s Family Farm in Walla Walla.

Make sure to use bread flour, not all-purpose flour.

I use Small’s Family Farm, a family-owned enterprise in Walla Walla whose bread flour contains a whopping 15.7% protein.