Home Cooking

Bread

The Bread Thread

Share:

Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Home Cooking 22

The Bread Thread

Alexandra Eisler | Jun 27, 2006 05:21 PM

Pei writes:

"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?

Want to stay up to date with this post?

Recommended From Chowhound