Of course, she asked, “How?” So I spent the next several minutes – actually, it was more like an hour in total – discussing different ways I’ve learned to affect the flavor of my bread. But there are lots of things you can do to completely transform it.” But I behaved myself, and instead took a more conciliatory stance: “On the surface, sure, a straight dough is very simple to make. In fact, I didn’t even use a poolish.” I SO wanted to be snarky. Willing myself to not roll my eyes, I smiled and said, “That’s a yeasted loaf. What kind of sourdough starter did you use?” It’s just too simple and it tastes so bland.” Then after wolfing down several pieces of baguette that I had brought to the party she remarked, “This bread has a slightly sour tang to it. I recently had a conversation at a party with a friend and fellow home baker who started our conversation by saying, “Oh, I never make yeasted bread.
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