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Comment by malfist

9 hours ago

Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.

I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.

Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.

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malfist

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dessimus  7 hours ago

>Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.

Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia.

  • malfist  6 hours ago

    https://m.youtube.com/watch?v=YCt2txu11d4

    Great video that talks about selecting the olive oil for your use case and which seals aren't just self granted. I personally have been using colavita. Its fantastic.

    I hate it but it's taught me that freshness actually matters. I bought some for focaccia and it was amazing. Saved it in the pantry for special occasions. Went back six months later and it had zero flavor. Just tasted like generic oil. Flat.

    It ruined me.

    Also if you're an engineer and like cooking, check out that guy's YouTube channel, He's very analytical in explaining cooking

YarickR2  1 hour ago

Just got a loaf out of the oven. The smell, the crust, the whole feel of something very much tangible and enjoyable . I'm very much considering opening a small bakery.