American Breads: Difference between revisions
From WikiDemocracy
Jump to navigationJump to search
No edit summary |
No edit summary |
||
| Line 292: | Line 292: | ||
[https://www.eater.com/2020/4/14/21220653/best-baking-tools-to-make-sourdough-bread by EATER] | [https://www.eater.com/2020/4/14/21220653/best-baking-tools-to-make-sourdough-bread by EATER] | ||
Much like how I’ve always loathed elaborate math problems and thousand-piece jigsaw puzzles — they’re just so … precise — baking seemed like a far-too-scientific fool’s errand for the first 38 years of my life. At least that’s how I felt before I took an intense Artisan Breads Immersion class last fall. Often commanding long wait lists at Minnesota’s small-but-mighty North House Folk School, the almost three-day course taught me that it’s going to be okay. I can make custom boules, za’atar-dredged flatbread, long ciabatta loaves, seeded German-style rye bread, and a beautiful version of the briny focaccia that Samin Nosrat slayed on her Netflix show, Salt Fat Acid Heat. | Much like how I’ve always loathed elaborate math problems and thousand-piece jigsaw puzzles — they’re just so … precise — baking seemed like a far-too-scientific fool’s errand for the first 38 years of my life. At least that’s how I felt before I took an intense Artisan Breads Immersion class last fall. Often commanding long wait lists at Minnesota’s small-but-mighty North House Folk School, the almost three-day course taught me that it’s going to be okay. I can make custom boules, za’atar-dredged flatbread, long ciabatta loaves, seeded German-style rye bread, and a beautiful version of the briny focaccia that Samin Nosrat slayed on her Netflix show, Salt Fat Acid Heat. | ||
=====How to Make Bread from Scratch- NO BREADMAKER NEEDED===== | |||
[https://www.youtube.com/watch?v=GWOJovFzWfw by TheCraftyGemini 3/4/11 YouTube] | |||
In this video I show you step-by-step the way I was taught to make your own bread at home with no fancy equipment or machines. This method and recipe is super easy to do and anyone can do it. It is also a versatile recipe that allows you to throw in any extra ingredients or mix-ins like fresh or dried herbs, spices, purees, etc. | |||
