It requires some special talent to make fresh bread not taste excellent.
My first bread was just flour mixed with water.
I loved it.
Salt?
No.
Yeast?
No. Just flour and water. Then bake till crunchy.
So basically crackers.
No salt is a bit crazy, and if you also add a touch of olive oil and some sesame seeds then roll the dough thinly, they’d be pretty good.
If you mix up the salt and put in sugar it can ruin things.
A friend once made buns with salt instead of sugar. Those were absolutely dreadful.
I’ve never been able to bake bread that didn’t taste great
NGL I’m partial to putting raisins in it and having that bread be a dedicated PB&J bread. I learned that from my great grandma probably 20 years ago.
I should bake some bread again… it’s been awhile…
Less flour next time? That’s like making a glass of water but with less water
you’ll end up with the same, just lessMore water is another way of putting that. I get different results with different hydration levels in my sourdough. Made a whole wheat sandwich bread once with 100% hydration (equal parts flour & water by weight not volume) and it definitely needed to be in a loaf pan but was so good.
So yeah less flour means more hydrated dough, though I do personally hold flour steady at 1 kilo for 2 loaves and adjust everything around that.
Bread: flour, yeast and water.
E: yeast not necessarily requiredYeah i remember a recipe for some traditional bread where you didn’t add yeast directly, instead you mixed it with unwashed hands to get some natural yeasts 😬
Sounds hardcore.
And now you have started the game of experimentation until you find your favourite recipe.
Love the toque over the hat while baking and removed for eating
![Bread 🍞 [bonnymama7]](https://slrpnk.net/pictrs/image/55736025-48be-4cf6-9701-a8910c92aad0.webp){kind=link}