The Path to Better Bread

Today’s journal entry is about the process of learning about baking country-style bread and how understanding each step is better than following a recipe closely.

The more I understand about the process, the more I could edit it and get better results. You can’t really follow every recipe down to the scheduling because different kinds of flour will have different characteristics. There are so many variables involved aside from that; like the temperature, and the strength of your sourdough starter among others. The best recipes I’ve tried are those that encourage you to get your cues from the smell, appearance, and texture of the starter and your dough. There’s so much more to learn and I’m enjoying the baby steps that I’m taking.

I think that more than eating the bread that I make, I enjoy the learning part of it more. I consider myself a lifelong learner, which is what I enjoy most about reading. If anything piques my interest enough, I would probably attempt to learn it by myself. Michael Pollan’s books have been very influential for me because he has a way of translating hisĀ  intellectual curiosity into a set of organized ideas which he tests on his own and shares with others in a very accessible language. I was encouraged by the fact that he was also the kind of person who struggles with following a recipe, but understanding the process every step of the way helped so much more than any recipe could.

While the pandemic is raging outside, I guess it brings me comfort that I can focus my energy and attention on something useful and beautiful.

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