you know that already.
it's like, roughly four cups or so of flour;
plus, a tablespoonish of salt;
sometimes a dash of sugar;
one bubbly cup of fermented sour wild yeast starter;
and somewhere between a cup and a quarter to a cup and a half of warm water.
no jokes, neighbors, that's all there is happening.
sure,
i use my trusty, slightly rusty, somewhat busted (from constant usage)
stand mixer to beat up all those bits and turn 'em into a sticky dough...
and yes,
i'd estimate that almost 20 percent of my counter space is devoted
to bread making, rising, bulking, and arranging of the assorted flours,
and dough conditioners, and secret seeds and sh!t that make ordinary loaves
into elite and expert oven-activated excellence.
but mostly,
flour, water, yeast, and salt is all you need.
and i knead and i need and i want as i'm wont to,
and all of it is really happening, just about every day in some capacity.
anyway,
i could go on and on about individual breads,
but i think i'm just going to release the floodgates,
and clog up your eyes with lots and lots of boules and batards, bro.
check the teleport:
GOOD
BREAD
MAKES
BETTER
PEOPLE
HOMEMADE
BREAD
TASTES
BETTER
TOO
MUCH
IS
THE
RIGHT
AMOUNT
WOOOOOOOORD
BREAD
ON BREAD
ON BREAD
ON BREAD
ON BREAD
ON BREAD
ON BREAD
FOREVER
AND EVER
AMEN.
and that is all there is to it, friends;
never quiet, never soft.....
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