Connect with us

Cornnation News

Frosted Flakes: On Toast and Other Matters

This is your topic of the week.

I started baking a lot of bread this winter. It has been something that I have wanted to do for some time but really have not taken the time to work on it. Making bread is actually a fairly easy endeavor once you start with it. Unlike cooking, baking is more of a science so it takes a little bit more care and attention when mixing your ingredients. Yet once you get it down it quickly becomes second nature.

My interest sparked last winter. However, for some reason I decided to jump right into the deep end and start with sourdough bread. Making my own starter and all. Starter takes time, attention, and the right conditions to make. This is where I think I screwed up. I followed the directions to the very end when I should have paid more attention to the starter as it was processing through its cycle. In doing this I believe that I rushed the starter and while the end result was bread, it was not exactly sourdough bread.

My little, yet time consuming experiment had me put bread making in the backseat while I dealt with other interests until a few months ago when I picked it back up. Now,I was not going to jump ahead of the learning process like last year. This time, I was going to start simple.

Related Topics
Click to comment

You must be logged in to post a comment Login

Leave a Reply

Advertisement

Must See

Advertisement Enter ad code here
Advertisement

Facebook

Advertisement

More in Cornnation News