Chapter 14 — Food & Cooking
How do I bake bread at home?
Start with a no-knead recipe: flour, salt, yeast, water, mixed and left overnight, baked in a preheated Dutch oven. Once you get the timing, master a lean sourdough — the rest of bread flows from there.
Follow-up questions
Why is my bread dense?
Under-fermented (needs more time), too little water, or the oven wasn't hot enough. In that order.
Do I need a scale?
Yes. Volume measurements are why home bread is inconsistent — flour compacts wildly by cup.
Is sourdough hard?
The starter is a 5-day chore, then it's just feeding once a week. The bread itself is easier than pizza dough.
What flour should I buy?
Bread flour (12–13% protein) for chew, all-purpose for softer crumb. King Arthur is the reliable US brand.
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