MADISON (WKOW) --To make bread you need three simple ingredients: water, flour and salt.
But sometimes the simplest of things can be the most difficult to master.
That's why Madison's own breadmaster, Cameron Ramsay spent time learning from the best.
"The breads of France, especially in Paris, that's the epicenter of bread in the world besides Madison, of course."
Since he opened Madison Sourdough in 1994, Cameron has kept his passion for bread burning, and the bread itself, a perfect, dark brown.
Making great bread, besides the required skills, takes a great environment. They work weird hours from one in the morning to 12 in the afternoon and that means lots of coffee and lots of good music.
Good help is also important now that Cameron is ready to step back from the bakery.
And his wealth of experience attracts plenty of apprentices.
"There's no better place in the state to learn breadmaking than right here"
"Right down the line, there's the apprentice and the master. And the apprentice becomes ... I'm not calling myself a master but someday. ... someday."
"It takes passion...it takes passion. And these two guys are really passionate about what they have."
Ramsay says bread is a living breathing thing requiring great care.
"Well, we're actually making babies here every day at Madison Sourdough."
"These are babies. They love us and we love them and that's why it tastes so great."
The yeast in sourdough bread relies on lactic bacteria in the air to ferment.
That bacteria can't be replicated in other parts of the country.
So, just like Madison Sourdough, it's unique to, and Positively Wisconsin.