Baking Bread

If the corona pandemic had one positive outcome besides that it made having home office days widely acceptable, then it was that I picked up baking bread as a hobby. Not only does it taste better than bread from supermarkets and partly also bakeries, but it is also much cheaper. And since you baked it yourself, you value every last bit(e) of it, even if it already got hard and stiff.

Besides that, baking bread has some sort of zen vibe to it, since the dough usually needs a lot of time. Especially sourdough breads, which have become the only type I bake due to their better taste, positive health benefits, and longer shelf life.

Usually, I freeze 3/4 right after the bread cools down, so I have fresh bread overnight whenever I want.

If you want to try it out, I would recommend starting with something easier than sourdough tough, for example, this Ratz Fatz Vollkornbrot does not even include time to rise in the recipe. Happy baking!