In 2012, I made my own sourdough starter and I have been maintaining the same starter ever since. I wanted a straight forward process, great bread I could make at home. I wanted consistency in my loaves most of all. I do not need open crumb mastery or a super complex method to get results. I am not someone who goes on The Fresh Loaf daily or experiments a lot. It’s healthier and it’s fulfilling to make it. I find sourdough bread tastes better, digests better, and lasts longer. Baking is a hobby and it’s also a way to feed myself and my loved ones. I have had many sourdough bread failures. I rarely have complete failures with baking now and there are edible results.īread baking is a sub category that is much harder especially sourdough baking. I can usually predict if I will like a recipe and what makes it work for me and my taste buds. I am proud to say that after many years with cookies, quick breads, tray bakes, etc. I did not grow up baking a lot and really only started baking for fun as a uni student and as an adult. I find it relaxing and as someone who has had issues with anxiety, the process of baking is controlled and therapeutic.
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