Part science, part biology, part art, bread baking can be intimidating and results unpredictable at times. The combination of yeast with water and flour creates a living organism that sometimes has a mind of its own. In spite of that, I've found making bread to be immensely rewarding. Not only is the end product delicious, the process of mixing together a few basic ingredients using methods that have't really changed in thousands of years ago feels grounding and life sustaining. Using a natural leavening agent, commonly referred to as "sourdough", just makes the whole process that much more rewarding.
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This section will not be visible in live published website. Below are your current settings (click inside this section to edit the settings): Current Number Of Columns are = 2 Expand Posts Area = Gap/Space Between Posts = 10px Blog Post Style = card Use of custom card colors instead of default colors = 1 Blog Post Card Background Color = current color Blog Post Card Shadow Color = current color Blog Post Card Border Color = current color Publish the website and visit your blog page to see the results Jean E. PendziwolI live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey! |
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