Bread - the beginnings

Why did I start baking bread? I don't remember what prompted me...
Maybe it's because Dad baked bread at home a few times. But somehow it came out differently. I remember the taste – it went well with the processed cheese 🙂
Maybe it's that the bread from the bakery is getting worse. And the better bread is getting more expensive...
Or maybe it was just my family baking instincts that woke up in me 😉

Oh, right – I remembered that when I was still working, I bought a book about bread and spreads. And Sew suggests that I was talking about baking bread before I bought an oven.

And something else – there was a need to bake real sourdough bread for reenactment purposes. Yeast was unknown in the Middle Ages, and I wanted to find out how they managed without it.

I started learning how to bake by gathering information. And here Mirabelka and Liska were helpful. Specifically, their publications on the Internet. Here and here.
Recently I found a very valuable vortal. In the era of Net 2.0 it is very difficult to do something such found in a pile of garbage 😉

Of course, my first attempts were rocky 😀 Now I'm not a champion either, but my level can be described as follows: even if it doesn't work out, we still don't starve.

Perhaps I should summarize the results of my baking efforts:
1. A stone, and a bland one at that.
2. Sour stone.
3. Pumice.
4. Underbaked mash.
5. Flat and sour loaf, but at least it can be used for kvass.
6. Dry bread – you can eat one slice and use the rest for bread rolls.
7. Runaway bread – it ran around the oven before baking.
8. Prison bread – hopeless, but at least there is something to fill your belly.
9. Shame – it was supposed to be for Christmas, but it didn’t work out.
10. It has some flaws, but at least they're home-made.
11. Simply good.
12. The best so far – comes around every now and then.

Well, it's getting better – I haven't gone below 8 for half a year.