alt Hacker NewsSourdough 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.
Replies
Just got a loaf out of the oven. The smell, the crust, the whole feel of something very much tangible and enjoyable . I'm very much considering opening a small bakery.
>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.
I can't figure out what "seals" or "break" mean in this sentence. What am I missing here?
Wait, did I write this? Same, same, same.
A fringe benefit is the discard. We refresh ours every day 10g/10g/10g so it adds up slowly but steadily. Two great uses are waffles and pizza crust.
Waffles: https://www.seriouseats.com/bread-baking-sourdough-waffles-r...
Pizza crust: https://www.sourdoughhome.com/sourdough-pizza-made-with-disc...