Be warned: novices are unlikely to produce anything to rival a high-street bakery. But that is not the point
doubtless soon be written on supermarket shortages during the pandemic. First disinfectant disappeared, then loo roll, frozen foods, pasta and rice. And then people came for the flour and yeast. There are no atheists in foxholes; there are, apparently, no carb-phobes in a lockdown.
. Weekend runners do not hang up their trainers because they will never compete with Mo Farah. Home-brewers may never outdo the pints pulled at their local pub, but rumour has it that some find the effort enjoyable. And you will not fail entirely, or not for long. Take, for example, sourdough—bread with a malty, complex, acidic flavour—the baking craze of the pandemic. Flour and water stirred and fed for a few days with more flour and water will produce a teeming, bubbling, leavening slurry. This is the starter, a prosaic name for a galaxy of wild yeast and attendant bacteria which, when combined with more of the same ingredients, left to rise and baked, results in sourdough.
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