On the Other Side

— sourdough success

Entering a tunnel into a new world...

It's been over half a year since I first attempted Chad Robertson's country bread recipe. Today, I finally made it!

After months of trial and error, kilos of wasted flour, hours of frustration, I finally, made bread that was foamy, light, with a crunchy thin crust.

During the first attempts, I couldn't imagine this day would come. Nothing worked no matter how close I followed the instructions. Learning from my errors, I was able to decipher the instructions. The recipe started making sense when I started to understand the forces behind fermentation, flour, water and temperature.

Bread making from today...I failed so many times, I wasn't expecting to suceed

I documented many of my frustrating attempts. The first attempt was in September. I was optimistic and naive. I had no idea what I was getting myself into.

I feel like I've gained something magical. The ability to transform simple ingredients into something delicious is truly extraordinary.

food

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