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Amy Halloran's avatar

Thanks Andrew for identifying and explaining this point! I’ve noticed that by straying from my standard recipe and also, entering a new season and new temperatures, I’m losing control/understanding of my bread. Time to (gladly) get back on the treadmill of one recipe!

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Rhianna Morris's avatar

Also agree, cento per cento. On all points. I think that repeating the same suite of doughs the past year has taught me the most (even if proofing remains the most elusive concept) because of the practice-makes-perfect adage. And it's all been through visual or touch cues. I also find it easier to trace the source of so-called mistakes or wins by considering what might have been changes to the repetition. Huge confidence booster, to boot. And yes, please, to an index!

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