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Eater has a longer article on how sourdough, and bread in general, is back in fashion and the changes being inflicted on the millenias-old staple by tech bros.
“I spent a lot of time — I don’t want to say ‘debugging,’ because that sounds really technical — but just working on recipes and trying to teach myself and there really weren’t a lot of materials out there at the time to do that,” he told me by phone this spring. “With bread baking, you kind of follow an algorithm to produce a result and that result isn’t always what you think it’s going to be, so you kind of have to step back and debug and diagnose the steps along the way. How did I go wrong here? That’s because technically the temperature might not be right or the dough strength might not be right. That iterative procedure and working through those algorithms kind of appeals to engineer. There’s the precision part of it, but also, when it comes down to it, technical people like to work with their hands. You want to construct something and I think bread is a good way to do that.”
(Score: 0) by Anonymous Coward on Tuesday November 20 2018, @11:09PM (6 children)
Why would anyone waste their time with baking when you can broil some steaks and vegetables. It is far better for you, tastes better, and is far easier to clean up afterwards. I literally can't think of any reason to bake some bread rather than broil some meat and veggies.
(Score: 0) by Anonymous Coward on Tuesday November 20 2018, @11:20PM (1 child)
You kneed to release your frustrations.
(Score: 2) by c0lo on Wednesday November 21 2018, @12:23PM
I'm using a Kitchen Aid mixer with the dough hook to release my frustrations.
Works much faster and easier in my experience, but then again I'm past the age I was getting frustrated.
https://www.youtube.com/watch?v=aoFiw2jMy-0 https://soylentnews.org/~MichaelDavidCrawford
(Score: 2) by Runaway1956 on Wednesday November 21 2018, @01:10AM
Because bread is good. I got pretty good at it, long ago. If I could have stayed interested in baking and cooking, I'd have probably been damned good, eventually. I still enjoy dabbling at it, on occasion. Of course, dabbling seldom produces an excellent product. Like most other skills, you have to stay in practice. But, when you've got it right, it makes you want to slap anyone trying to serve that nasty store-bought bread.
(Score: 2) by MichaelDavidCrawford on Wednesday November 21 2018, @02:54AM (2 children)
Somewhere - maybe wikipedia - I read that for the Japanese people, the smell of miso soup on the stove is for them what the smell of baking bread is for westerners.
There is a bakery in Portland's Pearl District that lets vast quantities of dough rise overnight. There's an exhaust vent that blows right on the sidewalk just outside. It's a wonderful experience to stand in that fan's yeast blast, just to smell it.
Yes I Have No Bananas. [gofundme.com]
(Score: 1, Informative) by Anonymous Coward on Wednesday November 21 2018, @04:15AM
Sounds like a carb addiction to me.
(Score: 0) by Anonymous Coward on Wednesday November 21 2018, @02:55PM
or drive by the Bimbo/Orowheat bakery in Beaverton all the time.