Weird Wednesday: Flour, Water, Salt, Yeast

As I wait for my sourdough to rise, a thought came to mind:

Flour + water = glue

Flour + water + salt = glue the kids won’t eat

Flour + water + salt + yeast = bread

Where did the glue go?

I have several recipes for bread, and most of them have just those four ingredients. Yet, they all have subtle differences. I have gotten to the point where I don’t often refer to them anymore, preferring to go by look and feel . So yeah, I have turned into my grandmother. Just the right amount sticking on the spoon, sprinkle flour and kneed until it is only slightly tacky, yet smooth.

Hint #1: You can always add more flour, adding more water is messy.

My go-to bread is either a baguette (sometimes with a bit of rye flour) or a French loaf, followed by tray buns, whole wheat, and rye bread (like grandma used to make – Read more about that in this post: Food for Thought: Fitter or Fatter?), and of course, pizza dough.

Well, my dough is almost ready to shape, so I’ll end with these words of wisdom:

“Don’t make bread unless you are prepared to eat the whole loaf.”

-Leon

My newsletter goes out on Wednesdays:

Lines by Leon Newsletter: December 8

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Leon Stevens is a multi-genre author, composer, guitarist, songwriter, and an artist, with a Bachelor of Music and Education. He published his first book of poetry, Lines by Leon: Poems, Prose, and Pictures in January 2020, followed by a book of original classical guitar compositions, Journeys, and a short story collection of science fiction/post-apocalyptic tales called The Knot at the End of the Rope and Other Short Stories. His newest publications are the novella trilogy, The View from Here, which is a continuation of one of his short stories, and a new collection of poetry titled, A Wonder of Words.

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