When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.
replySourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.
replyI was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.
Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.
I can't figure out what "seals" or "break" mean in this sentence. What am I missing here?
replySeals as in the certifications on the bottle.
replyBreak is an autowrong. Should be bread.
they possibly meant nutrition label and bread
reply>Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.
replyCome on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia.
Wait, did I write this? Same, same, same.
replyI do find it kind of wild how intimidating most people I know find baking. Get a food scale and follow the directions and you're good to go and will have something respectable and delicious. As with anything, you can dive deep and go extreme with it. But baking delicious food is not rocket science.
replyFunny you'd say that. Other people say cooking is art, while baking is a science. No room for errors.
replyIt wasn't for no reason at all though. There were concerns about availability of yeast, which isn't used in sourdough. (Valid concerns or not, I have no idea.)
replySourdough is the bomb though. I agree about the lack of variety, but in its defense, sourdough starter can be used for a variety of other baked goods.
replyPlus bread itself is used in other recipes, like sandwiches or toasts or for mopping up sauced dishes.
replyFor one thing, yeast was in short supply, so if you wanted to bake regularly, sourdough was a good option if you could keep it going.
replyMaybe because the large time investment and trial+error in making good dough provided something to focus on when stuck inside.
replyWell, as a less-advanced baker, I get the most pleasure from baking bread.
replyPlus, I can eat it without getting fat.
Not trying to gain weight when being stuck inside, maybe.
replywell, i love the smell of sourdough bread in the morning
replyWhen I graduated from university, my dad had just died, my mom had cancer, and there was no employment for a year. I made a lot of pies and got really good at making crusts. Yep, it was always great when I brought in a real pie, homemade.
replyI'm so sorry for your loss.
replyWhat a wonderful way to keep your wife's memory alive.