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.”
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Leon Stevens is a blogger, composer, artist, and an author of four books (so far): Lines by Leon: Poems, Prose, and Pictures, Journeys: Eight Original Pieces for Classical Guitar, The Knot at the End of the Rope and Other Short Stories, and The View from Here, his first science fiction novella.
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