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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: 2) by MichaelDavidCrawford on Wednesday November 21 2018, @03:04AM (4 children)
-t too much:
One of the cooks aboard one of my father's ships complained of severe stomach pains. The doctor had no clue, so he opened the cook up right there onboard.
In the cook's stomach he found a great deal of insufficiently-digested bread!
It seems that this particular cook baked the ship's bread, and whenever he did so he would slice a freshly-baked loaf open, drop in a whole cube of butter, hold the slice closed to as to melt said butter then eat it. Yum!
Most bread bakeries have retail stores on their premises where you can buy absurdly inexpensive loaves, often still hot from the oven.
But _don't_ eat too much, M'Kay?
Yes I Have No Bananas. [gofundme.com]
(Score: 3, Informative) by goodie on Wednesday November 21 2018, @03:33AM (3 children)
I read in a baking book that warm bread is actually very hard to digest so it's not recommended to eat it fresh out of the oven, no matter how appetizing.
(Score: 2) by MichaelDavidCrawford on Wednesday November 21 2018, @04:24AM (1 child)
It's just that healthy intestines are able to do so.
My ex and I were at first convinced she had Celiac Disease. Such gluten intolerance isn't just because it is trendy: it can tear out the lining of your small intestine.i even bought her a rice flour birthday Cake.
But avoiding gluten did not help. She consulted yet another doctor who speculated she had an ulcer, then prescribed a three week course of really unpleasant antibiotics.
Cleared her right up.
Yes I Have No Bananas. [gofundme.com]
(Score: 3, Interesting) by goodie on Wednesday November 21 2018, @04:36AM
I know for me personally, breads that are quickly rised or where there is a lot of yeast are harder to digest. For instance, I buy relatively healthy loaves in the store but I cannot digest it properly unless it is toasted first. it's like it's not fully cooked to remain soft or something and it creates this think paste when you chew and swallow it. Good thing I love toast lol.
(Score: 0) by Anonymous Coward on Wednesday November 21 2018, @06:34AM
You're generally not supposed to cut bread until it's cooled to about room temperature either - it's still cooking when you pull it out and put it on the cooling racks. Cutting too soon is one of the biggest mistakes inexperienced bakers make.