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There are so many positives to baking my own bread. I know exactly what's going into it. There are no artificial ingredients. It's as simple as flour, salt, water, and yeast. The process is not labor intensive nor does it take too much time. And it's fresh.
And I've tried it everywhere, in different ways. They've had different textures, moisture levels, shapes, sizes, flavors, colors, consistency, and even accompaniments. The forms are literally endless. It only matters where you are that determines what you get. And what one considers bread, another may not. But here, like in accounting, it's the substance over the form that matters.
This week's loaf didn't turn out as great as the first week, but I learned from it. I learned that it matters how much effort you put into it. You can't just half-ass the baking process. It's a science, and like all scientific processes, it's exact. And the slightest deviation will change the outcome.
Baking my own bread is something that I will continue to do going forward. I think it will give me discipline, grow my patience, and allow me to reap the benefits of my work. I know that I'll appreciate it more than just going out to the store and paying the nominal $3.99 for ease.
Other things I've been watching:
Something I'm looking forward to watching:
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