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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Jean E. Pendziwol
I 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!