The Huffington Post
For some people, it’s filtered, airbrushed social media pictures . For others, it’s unrealistic romantic expectations set by movies and TV . For me, though, my greatest source of insecurity was the r/sourdough forum. It’s nobody’s fault: if I had created a tall, fluffy masterpiece with a perfect golden crust, I, too, would want to share a shot. If my first-ever loaf looked like it belonged in an ad for artisanal butter, I would indeed want the world to know. And people share their less successful loaves – a gummy rise , a burnt base – as well. Still, I couldn’t help it. After a while, I began judging my slightly gummy, slightly deflated loaves a little too harshly. Then, the inevitable turn towards The Product That Solves It All: if I just owned one of these twisty little starter whisks, or a proper starter jar, or a bigger banneton, I’d be (grid) worthy!! I thought. It sounds silly, because it is. But according to a post shared by u/good-things_ in the group, I’m not alone. “I don’t use any of the equipment everyone talks about for sourdough. I mix my dough in any bowl available that’s big enough, and I eyeball the rise. Sometimes my bowls are solid and plastic, so I can’t see if there are bubbles,” the poster confessed (mine is metal). Still, they pointed out, loads of the recommended gear and science-backed rules are relatively new (especially compared to sourdough’s thousands of years of history ). Which means my great-great-great-grandma probably didn’t give a hoot about whether the ear of her every loaf curled up like a cowlick. “I love that people get obsessed and get into the nitty-gritty of how to make a beautiful, perfect loaf. But I also want everyone to know ugly, imperfect loaves are still delicious,” the post continued. Underneath was a swarm of agreement. “I also admit that my loaves are a bit substandard, but that’s okay with me in the long run. By not stressing about it, I can manage to keep making bread regularly for sandwiches, etc., and not lose enthusiasm,” u/bajajoaquin replied. “I gave up chasing the perfect loaf with huge holes and a perfect ear, etc. I decided I just wanted to make bread for my own enjoyment... It works for me, and that’s what really matters,” u/dearmax added. I’ve been through a similar process recently. some just-fine bread on the left: a starter that would probably be bubblier if I fed it more on the right For a couple of months, I stopped making bread entirely. It wasn’t just because I felt mine was subpar, but that was part of it: I felt I was spending so long on something so far from perfect that I got frustrated. But recently, I’ve fallen back in love with the craft. My new starter (Gluton Airport, if you want her government name) doesn’t have a super-strict feeding schedule, and probably would bubble more enthusiastically if she did. I’m 99% sure I’m leaving my overnight sourdough out to prove for about two hours too long (I don’t go to sleep immediately after mixing it, and I sleep too late to bake it on time). A way overproofed, lightly drying dough on the left: some perfectly fine!! resulting bread on the right Probably as a result, my loaves are somewhat limp, a little gummy, and nowhere near as photogenic as I’d like. Nonetheless, they’re still delicious. I haven’t splashed out on a pricier shop-bought loaf – a lot of which isn’t technically sourdough – since. It’s a bit like half-assing my workouts . I don’t give 100% every single time, and it’s made me enjoy the hobby so much more. Now, I’m more in love with making sourdough – meh as it may be – than ever. Most of all, I’m having fun again (and isn’t that the point of a hobby?). Related... 2 Words On Bread Labels Can Help You Tell 'Sourdough' From 'Sourfaux' Sourdough, Brown, Or White: I Asked A Dietitian To Rank The Healthiest Breads If You Store Your Bread In The Freezer, You're Getting An Unexpected Health Benefit
Go to News Site