What a Research-Obsessed Wirecutter Editor Uses to Bake Bread
I’ve been baking sourdough bread (with gluten and without) for about two years now. I’m as research-oriented, methodical, and experimental in my approach as you would expect a Wirecutter editor to be. I enjoy the tactile sensation of extensible, elastic dough, how ambient conditions can affect your bread’s temperament, and how you learn from every loaf, even—and perhaps especially—the disasters.
from Wirecutter: Reviews for the Real World https://ift.tt/3aUCAEV
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