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| ▲ | malfist 2 hours ago | parent | next [-] |
| Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner. I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic. Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break. |
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| ▲ | dessimus 22 minutes ago | parent | next [-] | | >Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break. Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia. | |
| ▲ | raddan an hour ago | parent | prev [-] | | Wait, did I write this? Same, same, same. |
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| ▲ | dinkleberg an hour ago | parent | prev | next [-] |
| I do find it kind of wild how intimidating most people I know find baking. Get a food scale and follow the directions and you're good to go and will have something respectable and delicious. As with anything, you can dive deep and go extreme with it. But baking delicious food is not rocket science. |
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| ▲ | mr_mitm 28 minutes ago | parent [-] | | Funny you'd say that. Other people say cooking is art, while baking is a science. No room for errors. |
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| ▲ | The_Fox 2 hours ago | parent | prev | next [-] |
| It wasn't for no reason at all though. There were concerns about availability of yeast, which isn't used in sourdough. (Valid concerns or not, I have no idea.) |
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| ▲ | renjimen 3 hours ago | parent | prev | next [-] |
| Sourdough is the bomb though. I agree about the lack of variety, but in its defense, sourdough starter can be used for a variety of other baked goods. |
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| ▲ | gusgus01 3 hours ago | parent [-] | | Plus bread itself is used in other recipes, like sandwiches or toasts or for mopping up sauced dishes. |
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| ▲ | LargeWu 2 hours ago | parent | prev | next [-] |
| For one thing, yeast was in short supply, so if you wanted to bake regularly, sourdough was a good option if you could keep it going. |
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| ▲ | 1bpp 3 hours ago | parent | prev | next [-] |
| Maybe because the large time investment and trial+error in making good dough provided something to focus on when stuck inside. |
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| ▲ | sejje 3 hours ago | parent | prev | next [-] |
| Well, as a less-advanced baker, I get the most pleasure from baking bread. Plus, I can eat it without getting fat. |
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| ▲ | layer8 3 hours ago | parent | prev | next [-] |
| Not trying to gain weight when being stuck inside, maybe. |
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| ▲ | raffael_de 3 hours ago | parent | prev [-] |
| well, i love the smell of sourdough bread in the morning |
