66
Why centuries-old bread techniques are making a surprising comeback in home kitchens
(www.journee-mondiale.com)
this post was submitted on 01 May 2025
66 points (97.1% liked)
Bready
2088 readers
1 users here now
Bready is a community for anything related to making homemade bread!
Bloomers, loafs, flatbreads, rye breads, wheat breads, sourdough breads, yeast breads - all fermented breads are welcome! Vienesse pastries like croissants are also welcome because technically they're breads too.
This is an English language only comminuty.
Rules:
- All posts must be bread or baking-related.
- No SPAM and advertising posts. If you want to promote your business - contact mods first to get an approval.
- No NSFW content.
- Try to share your recipe with your photos so everyone is able to recreate it.
- All recipes are public domain, recipe books are not. You can post any recipe invented by someone else, but you cannot post copyrighted work. That means no photos of book pages and screenshots of 3rd party web sites. Write the recipe down in text format instead.
founded 2 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
My unpopular opinion is that sourdough is fucking gross. Nearly every other type of bread is superior to it.
It's bread, it's not supposed to be sour! It can be sweet, it can be savory, but not sour! Sourbread tastes like you used spoiled milk to make it!
Very unpopular opinion indeed. I would love to convince you by tasting some of my brioche: sugary and buttery delicious fluff started with sourdough.
Wait until you find out about yeast
If you hate sourdough try something that isn't San Francisco sourdough. Other sourdoughs aren't as tart as San Franisco type. I love the French Pain au Levain much more. Try it out if you see it somewhere