Yeast Is Not My Friend

You would think with an instruction manual, an arsenal of ingredients and a slew of recipes (not to mention a machine that does all the work for you) I would have loaves and loaves of perfectly baked bread to boast about.

And that would be the WRONG assumption.

I’ve gone through nearly ten pounds of flour this week alone.

Almost every loaf of bread I’ve made has been dense, tasteless and lumpy. Not ideal. Too much flour, not enough moisture, old yeast, not enough yeast…you name it. If there was a mistake (even a minor one!) to be made, I made it.

But finally yesterday (after nearly heading to the grocery store for a loaf of bread that you could actually make a peanut butter sandwich with)  I conquered the yeast. I made not one, but two loaves of semi-decent, mostly-risen, pretty-yummy tasting bread.

I’ll take it.

It’s not like I’m a perfectionist or anything. Edible = good enough.

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