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The fullness of nothing

The fullness of nothing
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Not All Great Bread Is Sourdough, and This Loaf Proves It

Not All Great Bread Is Sourdough, and This Loaf Proves It Epicurious 1/8/2021 © Photo and Food Stying by Joseph De Leo Those who have been paying attention to pandemic bread-baking patterns know that it typically goes in two stages. Stage one is the full-throated cannonball into the deep end: You buy the bread books, nurture a sourdough starter, give it a name (Janet, after your grandmother), bake three loaves of bread a week, and consider opening a microbakery. Stage two, which comes three to nine months later, starts with feeling bloated. You become irrationally irritated with Janet and start sleeping through the second and third and fourth turns of your loaves. You bake less and less bread and eventually Janet and your bread-baking habit dies.

Straight Dough Breads and Sourdough Snobbery

Learn about straight doughs (doughs that rely on commercial yeast rather than natural fermentation). They aren't trendy or revered by the bread community, but the reality is they're just as delicious.

Echoes Christmas lessons in the school of St Joseph Published 12/23/2020

Echoes Christmas lessons in the school of St Joseph Published 12/23/2020
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