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Trying to stay motivated (lemmy.world)
submitted 3 days ago by to c/sourdough@lemmy.world
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After the past couple months of baking furiously, I can feel my interest waning, since I basically did what I set out to do.

Problem is, I was just given 50lbs of flour that I had previously asked for, so i gotta buckle down and keep at it. Oh, my partner has also been spreading the love around, and while people don't EXPECT bread, they do very eagerly anticipate it.

As usual, recipe is the tartine country loaf, this was part of a 2× batch. Instead of 200g whole wheat I did 100g whole wheat and 100g wheat germ. Tastes quite mild, overall a good batch

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[–] [S] 1 point 2 days ago (1 child)

Yeah, now that the base recipe is about as good as I'm gonna get it, inclusions would be good.

Admittedly, I'm a pretentious purist and have looked down my nose at anything but the simplest recipes, but I know the vast majority of people aren't bread snobs and really like inclusions

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  • [–] 1 point 2 days ago

    That's fair. Even without inclusions there are lots of other ways to play with different recipes though: different grain/flour blends at varying levels of hydration, different mixing and shaping methods, milling your own flour, cold bulking/multi-day fermentations. The more you experiment the more you'll learn about breadmaking in a wholistic way. Speaking from experience, it's easy to get sucked into making one recipe which works well over and over and get bored/think you've mastered it, but really there's always so much to learn if you choose to!

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