Am with you all the way Lisa. Have been making sourdough bread since moving to London from Paris a decade or so ago, because the bread is appalling here - and because it keeps me sane with small accomplishments in a world gone mad. It's like having a kid or a small animal to feed and take care for a few minutes a day. And has a satisfyingly short 3-day lifecycle, which is easier to manage than either a kid or a dog (I've done both).
Have you read the Japanese novel 'Butter'? Your post made me think of it.
The scent of bread - rising and baking -- came to me as I read this. It eased the tightness in my own chest. I say, go for the gluten if it doesn't make you sick. At least in February.
I loved this. I bought a package of yeast at the beginning of the pandemic and never used it. You've made me want to buy a new pack and give it a go. Thank you for the lovely story - I was surprised to learn it was written years ago, because clearly this is a bleak February if ever there was one. Oh, to be on a lawn in the sun with a mother's undivided attention and a stack of magazines.
I consider myself a non baker, buy made beautiful artisan loaves with this method. I also swear by this: heat a sheet pan on the lowest oven rack while preheating your oven. Then pour a cup of water into the sheet pan after putting your loaf in to bake. The steam will create a beautiful, crusty exterior on your bread
Relate hugely - and admire your yeasty resilience! I too have tried and tried to find the perfect "Hovis" loaf and have come close a few times but bread making really intimidates me. I hate wasting my time - when I produce scud missiles - and the only reliable recipe that always works is Irish Soda Bread (no yeast!) which I then pretend is Hovis. Loved this post and indeed, why not to *everything* these days, sigh ....
This is great, Lisa! As I child, when the powers that be at our church switched the regular white communion bread to Hawaiian, everybody started taking much larger pieces (we tore bread off the whole loaf in this particular congregation).
Trying to minimize carbs (for health reasons not figure) and I’ve no intention of baking bread anytime soon, but your lovely writing kept me scrolling on and had me dreaming of distant, future loaves in better days 💛✨🍞
While the bread making was captivating, your storytelling was delectable. There were so many great “turns of phrase,” as my friends and I call enviable writing moments. It’s snowing and blowing outside where I live as I make this comment /observation /compliment. I’m so relating to the bleakness of February right now, and yet some of my favorite people, including my daughter, were born this month. Happy Birthday 🎉
Making bread feels like nuturing a living thing to me. Such a satisfying and comforting activity. I slice it and freeze it to extend the time I can use it. Makes for lovely toast.
This is lovely, and you're absolutely right about the therapeutic value of bread baking. May I suggest King Arther Flour's 2025 recipe of the year? I made it last weekend and it was heavenly and not hard at all. https://www.kingarthurbaking.com/recipes/big-and-bubbly-focaccia-recipe
Yes, I will try it - thanks for sharing!
Am with you all the way Lisa. Have been making sourdough bread since moving to London from Paris a decade or so ago, because the bread is appalling here - and because it keeps me sane with small accomplishments in a world gone mad. It's like having a kid or a small animal to feed and take care for a few minutes a day. And has a satisfyingly short 3-day lifecycle, which is easier to manage than either a kid or a dog (I've done both).
Have you read the Japanese novel 'Butter'? Your post made me think of it.
Bread on.
I have not read "Butter," but will now have to check it out. Book recs are the best!
Save some time, it’s weirdly … addictive
So much gorgeous poetry and wisdom in this!
Thank you! 😊
The scent of bread - rising and baking -- came to me as I read this. It eased the tightness in my own chest. I say, go for the gluten if it doesn't make you sick. At least in February.
I loved this. I bought a package of yeast at the beginning of the pandemic and never used it. You've made me want to buy a new pack and give it a go. Thank you for the lovely story - I was surprised to learn it was written years ago, because clearly this is a bleak February if ever there was one. Oh, to be on a lawn in the sun with a mother's undivided attention and a stack of magazines.
I highly recommend this method:
https://artisanbreadinfive.com/2013/10/22/the-new-artisan-bread-in-five-minutes-a-day-is-launched-back-to-basics-updated/
I consider myself a non baker, buy made beautiful artisan loaves with this method. I also swear by this: heat a sheet pan on the lowest oven rack while preheating your oven. Then pour a cup of water into the sheet pan after putting your loaf in to bake. The steam will create a beautiful, crusty exterior on your bread
What a meditative post, thank you. And startlingly relevant to today.
A pleasure to read and savour!
Relate hugely - and admire your yeasty resilience! I too have tried and tried to find the perfect "Hovis" loaf and have come close a few times but bread making really intimidates me. I hate wasting my time - when I produce scud missiles - and the only reliable recipe that always works is Irish Soda Bread (no yeast!) which I then pretend is Hovis. Loved this post and indeed, why not to *everything* these days, sigh ....
This is great, Lisa! As I child, when the powers that be at our church switched the regular white communion bread to Hawaiian, everybody started taking much larger pieces (we tore bread off the whole loaf in this particular congregation).
Trying to minimize carbs (for health reasons not figure) and I’ve no intention of baking bread anytime soon, but your lovely writing kept me scrolling on and had me dreaming of distant, future loaves in better days 💛✨🍞
While the bread making was captivating, your storytelling was delectable. There were so many great “turns of phrase,” as my friends and I call enviable writing moments. It’s snowing and blowing outside where I live as I make this comment /observation /compliment. I’m so relating to the bleakness of February right now, and yet some of my favorite people, including my daughter, were born this month. Happy Birthday 🎉
Thank you! 😊
Making bread feels like nuturing a living thing to me. Such a satisfying and comforting activity. I slice it and freeze it to extend the time I can use it. Makes for lovely toast.