I’m making sourdough bread. Xerxes, my starter, has been waiting for his entire 9-day life for this moment.
Here’s hoping he has what it takes to make the best bread of all time.
EDIT: Changed the title because the conversation topic became bread in general instead of my sourdough. Which is fine. Who doesn’t like bread?
I am cheering for you and xerxes, may he fight a valiant bread battle and rise to the occasion!
I am doing a rosemary rustic loaf tomorrow I think.
save me a slice or two friend
RIP Xerxes. You had a good run.
Hail Xerxes! The starter of legend.
God speed friend! Cast iron Dutch oven will help develop that crooooonnnccchhh
So a quick bread story as I’m a Brit and made of 50% wheat at least.
I miss UK bread, in the US it’s soft and cake like, not what I look for in bread.
So yesterday I grab a sub from Subway, dude says I’m sorry sir but the white bread is a little on the crispy side, do you want something else?
I said what’s up with it, he replied he’d baked it too long and boss called it burnt.
Bread looked good to me and so he made up my sandwich.
I got home and was nervous, I have terrible luck so was ready to bite into a rock, but wanted to chance it.
Best damned sandwich I’ve eaten in a long time! So crispy on the outside and fluffy in the middle, and y’all call that burnt? 
I feel bad that your bakers are not baking your bread enough. 
Just remember to keep your starter in good shape…
i like a mix of 50-50 whole wheat and All purpose! Makes the starter grow big and stronk.
Wait, you used it all? You’re supposed to use some of it and keep feeding the rest so it can continue to develop personality.
I use cassava flour because I’m gluten-free. It has a very fruity, yeasty smell.
Oh yes, we love our bread very soft and rather sweet (well, some do - me not so much.)
Unfortunately, though Xerxes valiantly rose the dough, I had to leave at a bad time and was too late to save the dough. Next time.
Naw, the recipe called for like, 1/4 cup, and I got a whole jar.
We used to live close to a German bakery—best bread ever!
Once you have the good stuff, you realize how mainstream, processed US bread is terrible.
The movie 300 would have been much better if Xerxes had been expanding his evil bakery corporation through ancient greece.
“1000 flavors of the Persian Empire decend upon you! Our bread loaves will blot out the sun!”
Subway is rather notorious for their bread.
I saw an ad, some Italian sandwich. Who doesn’t like a class submarine hoagie sandwich.
I fell for it. I went in. I bought it. It was terrible. The bread ruined it. Just horrible. I was so disappointed (I don’t know why I should be, I should have known better, but…)
Jersey Mikes bread is far, far better. I think they spray it with Fresh Baked Bread flavor or something.
Bread makes the sandwich.
It is, I actually think Jimmy John’s bread is pretty good too, sadly I don’t have those close, just a Subway.
I’m spoiled when it comes to bread. My mother worked part time at the local bakery when I was a kid , we never went without fresh baked pastries and bread of course.
Then when I was living in Germany I had a bakery below my apartment. Life was good, I could get rolls fresh out the oven and take them home and they were still red hot, and in the morning it was hard going back to sleep once the smell of fresh bread fills your apartment.
Add coffee to the mix and my day would start off great from an aroma stand point. 
Oh, don’t get me started. There’s something about baguettes in Paris. I was there for a week once, and, apparently, stores just stack ham and cheese baguette sandwiches. They’re everywhere. And they are AMAZING!
I even ate one in the airport just before I left. Never had anything close here in the states.
“I’d like some bread that tastes slightly poisonous, please”
this thread makes me rise to the occasion.
Crusty rustic breads are wonderful! I made dis. It is actually no knead bread and amazingly easy for a noob like me. https://www.recipetineats.com/easy-yeast-bread-recipe-no-knead/
This is the first one I ever did. I use my grandmothers early 1900’s cast iron dutch oven to bake it. The paper is parchment paper. This one is not quite perfect, but shows the cooking technique. 30 mins with the cover on then 10-12 with the cover off.
I have the rosemary loaf in the over right now
