this post was submitted on 26 Nov 2023
230 points (97.9% liked)
Asklemmy
43894 readers
978 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Baking bread. At first, your results will be uneven. (brick like, over baked, underbaked, too much yeast, not enough kneading, etc.) Just don't give up, the first time you get it close to "right", you'll be addicted to home made bread. It's about training your hands and other senses until you don't need a recipe any more.
Literally eating a homemade bun right now.
Can confirm, it's addictive and my stomach is having a very conflicting love/hate relationship with me for it lol
The one thing that got me into home made bread was getting a bread machine and using it exclusively for kneading. Machine made bread is weird and uneven to me, but taking the dough and baking it the traditional way makes brilliant bread and saves a lot of time.
I completely agree. Plus I like the shape from a tradional loaf pan vs the odd cube from the bread maker.
Also check out the Bertinet Method. Slap and Fold, baby.