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.
