"Getting my bread to rise as much as I want it to is a continuing challenge. I appreciate that bread making is an art that's going to require (perhaps a lifetime) of practice, and that the perfect loaf may forever elude me."
I started baking our everyday sandwhich bread in 2002, and the first year I made some lovely brick-like door stops. With trial and error, my baking has improved tremendously, and I've found my way to a recipe that is indeed quite edible. (But not fool-proof, if you will pardon the pun.)
Knowing breadmaking is an art that will require a lifetime of practice helps me along when I'm staring at a flat, dense loaf that REFUSES to rise (as I was last night). I've gleaned information from plenty of books and bakers, but have found that nothing replaces hands-on time in the kitchen. I'm curious if there are other hounds out there committed to regular bread baking?
Updated 4 months ago | 24
Updated 28 days ago | 13
Updated 5 months ago | 34
Updated 3 months ago | 44
Updated 23 days ago | 38