I’ve never been a cheese fan, but in the days before COVID-19 I had the opportunity to visit France, home to some of the best cheeses in the world. So I did my best to adapt and tried all kinds of cheeses while I was there. Throughout my cheese journey, I came upon the fact that French bakeries carry two kinds of baguettes that look identical but are fundamentally different in composition because of the type of yeast used in each. One is called pain au levain and the other is called pain à la levure…