Bread Obession
I got obsessed with bread. Not just any kind of bread, but artisan bread. Natural yeast, sourdough, whole wheat 7-grain boules, to be exact. I am a bread lover, to be sure, but somehow my love for bread turned into a quest for a difficult but supremely delicious bread, in short, my bread obsession to make the perfect loaf. So what you see below is the product I finally managed to make after several weeks of trying to get a good fungal/bacterial culture going, I mean, bakers yeast/lactobacillus, also known as sourdough starter. That was a challenge in itself, considering that Thailand is bacterial heaven and the temperatures are not ideal for the growth of yeast cells. I am too ashamed to tell you how many hours I have spent on the superb website "The Fresh Loaf" which you can get to yourself if you click on my title above. I learned from chemists, who also like to make bread, more than I ever imagined I could or wanted to know about growing microbes. Certain special m...