Baking is such a science...I love doing it because I have to follow the recipe exactly. No making shit up as I go along! 😂 Your bread is inspiring...years ago I baked bread, now I think I'm gonna Knead to again. See what I did there? 🤣✌️
I worked my way through college as a chef, and recipes were mere guidelines. But when I began baking, I realized that all my creative ideas just messed it up. A scale, quality tools, premium ingredients, and you can get outstanding results.
I have spent most of my efforts on making kick-ass pizza (when I retire, I swear I will build a wood fired oven in my yard to get that Naples style pizza perfected). I used to bake a batch every weekend during the Covid era, but as restrictions loosened, I sorta drifted off.
Last week I saw that a loaf of sourdough bread from a local bakery was $7.69 a loaf. That was a WTAF moment, so I fired up the starter and got to it.
So that's the amazing aroma I've been catching on our westerly breeze!
I don't know about those societal ills you mentioned, but gluten provokes digestive ills for me. I make bread for my kids fairly regularly and can't resist a warm, buttered slice once it's done, though.
Baking is such a science...I love doing it because I have to follow the recipe exactly. No making shit up as I go along! 😂 Your bread is inspiring...years ago I baked bread, now I think I'm gonna Knead to again. See what I did there? 🤣✌️
I worked my way through college as a chef, and recipes were mere guidelines. But when I began baking, I realized that all my creative ideas just messed it up. A scale, quality tools, premium ingredients, and you can get outstanding results.
I have spent most of my efforts on making kick-ass pizza (when I retire, I swear I will build a wood fired oven in my yard to get that Naples style pizza perfected). I used to bake a batch every weekend during the Covid era, but as restrictions loosened, I sorta drifted off.
Last week I saw that a loaf of sourdough bread from a local bakery was $7.69 a loaf. That was a WTAF moment, so I fired up the starter and got to it.
Well done! And honestly, men are typically very good chefs! Keep it going! 👍
So that's the amazing aroma I've been catching on our westerly breeze!
I don't know about those societal ills you mentioned, but gluten provokes digestive ills for me. I make bread for my kids fairly regularly and can't resist a warm, buttered slice once it's done, though.
Nice boules!
Thanks! I am a bit rusty. I used to bake every weekend, but I got out of the habit, so I was worried that my technique would be off.
Turned out great!