This story about bread by sarah_jacoby is what broke me today.
. But no, I’m sorry to say I am just in no mood for this doughy bullshit right now.
I’ve been a stress baker since college, when I was first introduced to the term by a roommate who baked the ugliest and most delicious chocolate chip cookies I’ve ever had. Starting with cupcakes—remember when cupcakes were “in”?—I quickly learned that baking was an efficient way to distract myself from the anxieties of the day, earn a sense of accomplishment, and end up with a delicious treat all in one activity.
Not only was baking a way for me to de-stress, it also became a larger part of my identity and a new way for me to connect with my friends. I was someone who knew all of their favorite flavor combinations and brought them cupcakes on their birthdays. I played around with melting and, yes,chocolate to make cookie decorations. I found that homemade pie crust, surprisingly, came pretty easily to me. On a college budget and without an electric mixer, I whipped cream by hand more than once.
After sampling some friends’ homemade bread a year or so ago, I realized that I was ready to venture out of the world of sweets. But sourdough, as many people are now finding, is challenging—and rewarding—in an entirely different way. First off, it requires the use of starter, which is a little microenvironment made from flour and water that allows yeast and bacteria to flourish. The combination of organisms is what helps the bread rise and gives it that classic tangy flavor.
Did you know that freshly-baked bread crackles when you take it out of the oven? I’m not totally sure why, I think it has to do with the crust and things expanding within it. But whatever the reason, it’s the most satisfying sound in the world after what is usually at least a 24-hour sourdough-creation process.
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