If you go to the store for the mass distributed stuff, the copy pasted churned brand, whatever it is, will never compare to homemade bread.
Today I made garlic bread.
You add flour, water, salt, and most importantly, yeast. When baking bread, you have to let the dough rise.
No reasonable intervention will significantly increase the speed the dough rises for really good bread, possibly the best bread in the world.
If you go to the store for the mass distributed stuff, the copy pasted churned brand, whatever it is, will never compare to homemade bread.
If you go to a bakery, it’s better, but never as good as the manual kneading you can do for yourself for what you want.
But world-class bread does have shared constants of quality you can get only from the best.
“Garlic bread” gives me flexibility to experiment with some wild ingredients, knowing it’s always going to be delicious, just in different ways.
But regardless, the vastly plentiful, worldly takes on garlic bread as a result have a decentralized deliciousness I can never get over.
But fundamental constants led to why those ingredients combos came to be. I respect them.
You absolutely must add yeast, a unicellular fungi from eons of networking, and absolutely must allow that yeast enough time for your dough to rise. It’s necessary.
The collective consensus and consciousness ingrained in human evolution craves the yeast, the mushroom network of legacies past. My bread rises, superior to impatient plebs.
Because as long as it’s garlic bread with yeast made with the fundamental ingredients, it will converge to something good.
More from Food
Friends. I would like to share my favorite food and drink discoveries from last year, many of which only came about because of the pandemic. Restaurants demonstrated their resilience and creativity month after month. Crappy photos courtesy of my phone. Long thread alert:
.@TheGreenZoneDC still serves some of the most interesting cocktails in D.C. To get them delivered, you have to purchase one food item. That's how I continued to fall in love with their muhammara (red pepper, walnut, and breadcrumb dip with pomegranate). https://t.co/22lf4iRjib
.@SUSHITARO_DC shelled out for great to-go packaging worthy of what's inside. Like this tuna-only chirashi (tekka chirashi). https://t.co/U51mtcFWIn
.@BombayClubDC is becoming one of D.C.'s longest tenured restaurants. When you're really hungry and craving Indian, try their dinner tiffin with tandoori salmon, lasooni palak, dal makhani, lemon cashew rice, and naan. The lentils are so rich and smoky. https://t.co/r6GxIW64sJ
Whenever we celebrated a special occasion with a pair of friends in the backyard, we ordered a paella feast for four from @jaleo. Comes w/ a paella of choice, gazpacho, salad, bread, tortilla Española, and flan. You can keep the paella pan! https://t.co/LTnSBUi4nN
.@TheGreenZoneDC still serves some of the most interesting cocktails in D.C. To get them delivered, you have to purchase one food item. That's how I continued to fall in love with their muhammara (red pepper, walnut, and breadcrumb dip with pomegranate). https://t.co/22lf4iRjib
.@SUSHITARO_DC shelled out for great to-go packaging worthy of what's inside. Like this tuna-only chirashi (tekka chirashi). https://t.co/U51mtcFWIn
.@BombayClubDC is becoming one of D.C.'s longest tenured restaurants. When you're really hungry and craving Indian, try their dinner tiffin with tandoori salmon, lasooni palak, dal makhani, lemon cashew rice, and naan. The lentils are so rich and smoky. https://t.co/r6GxIW64sJ
Whenever we celebrated a special occasion with a pair of friends in the backyard, we ordered a paella feast for four from @jaleo. Comes w/ a paella of choice, gazpacho, salad, bread, tortilla Española, and flan. You can keep the paella pan! https://t.co/LTnSBUi4nN