Welcome to the Breadventure project, where I will be documenting my breadmaking journey. I guess it would’ve made sense to start this when I’d first tried my hand at baking bread, which I think was around May 2020, when I, like so many others, compensated for my lack of freedom to leave the house during the COVID-19 pandemic by fully leaning into domesticity.
As someone who enjoys food in the broad sense, why did I choose to write about bread specifically? Baking bread has turned out to be a long learning process, and one that has captured my interest to the point that I sometimes go to bed thinking about it. Mainly about how I can improve on my next bread. How can I get a better oven spring? Why didn’t my dough rise? Should I lower the hydration? It’s a topic I want to continue exploring. Also, I’m still not consistently good at it, so I’m hoping to learn more efficiently by blogging my progress rather than trying to make sense of my disjointed thoughts scrawled in my notebook and on my phone.
Word of warning: I only make yeastie boys. The responsibility of feeding a sourdough starter baby is more than I want to take on, as is the idea of adding yet another variable that could affect the outcome of my bread. I’m not ready for that yet, but maybe it’s something we can work towards.