Artisan bread is passion
Well it can be a passion, and it certainly is one of mine. Master Peter brings it well, I think. I really enjoy his books as well and being a beta tester for one of this books was a real treat.
The questions I like to ask others about a collection of my artisan work:
Which bread is the most ‘work’?
Which bread is the easiest to make?
What is the relation between shape (looks) and taste (content, inside)?
Which bread is slowrising, which is multicomponent?
Which type I got right first time around, and which one am I still struggling with?
A few of the questions I get (apart from the ‘you got to be kidding you can do this’..)
– what do you do after you knead to bread? (what do you mean with knead?)
– how much does a bread baking machine cost? (I don’t know, don’t have one).
– is this way too much work? (if time is your only perspective, buy bread in a store)
– what about the costs? (this is actually cheaper then buying quality bread, but don’t count the labor costs…)
– why would you do this? (as mentioned before: taste, healthy food, sharable, care for my family, learning experience, ‘chemistry’)
May all your bread rise! BTW, there are a lot of (business and life’s) metaphors in bread baking, but that is a whole different story…