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I started baking bread because I had a bag of plain flour (i.e. not bread flour, only 9% protein) sitting in the cupboard and approaching its sell-by date. So I made 'ships biscuits', and one thing led to another.

So a bag of what in the UK is called 'strong white flour' (i.e. protein around 12%, I think it is 'all purpose' in US) and a sachet of instant yeast and some salt. Followed the instructions on the bread bag and it worked sort of, a bit solid but edible and it toasted nice.

Then you just iterate. Lots of stuff out on the Web. I use supermarket flour and the dried active yeast and the ingredients are 10x cheaper than even a basic bought loaf. And mixing and baking is fun. Sourdough is OK but you then have a pet to look after...

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I noticed last night that I have two bags of "all-purpose" flour taking up space.

Perhaps the time has come.