My latest attempts at producing bread have been failures.
Well, they’re not so much total failures as oops-I-kneaded-that-too-long or maybe-I-need-to-start-measuring-ingredients-again or wow-whole-wheat-flour-changes-everything failures. The bread ends up edible and usually tasty. The texture… meh. It varies. Shape is another #FAIL as I seem to forget every time that I’ve vowed to make two smaller loaves instead of one gimungo (say jah-ee-muhng-oh) one that spreads in the wrong direction and is structurally unsound so ends up looking like a giant bread maggot.
I had a perfect batch once. It was only my 2nd attempt after creating my starter. The loaves were pretty. They looked like the ones you get from the bakery. See?
I could use that jar o’rapid rise yeast I have in the refrigerator and make pretty bread whose dough rises quickly and has uniform bubbles in it. Unfortunately, I’m stuck on this sourdough kick. The baker-in-me insists on trying to create the perfect whole wheat sourdough bread recipe, while, like an idiot, refusing to measure or write anything down.
I have no one but myself to blame.