This morning I baked my very first loaf of bread and the results—despite forgetting the salt and putting in a bit too much water into the flour—was an aromatic and delicious treat. The yeast scent that filled the kitchen made me think of the bakers of ancient Egypt, and of even earlier civilizations. Strangely familiar, likely because it's been passed down in our DNA.
Not a skilled cook at all, I nevertheless took this leap because I was so successful with another home made delight, which was yogurt, which turned out to be entirely more tasty and nuanced than any I’ve ever bought at the supermarket.
I’ve copied and pasted recipes for both, below the images.
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