04 February 2017
Over the Christmas week break, I opened a package of yeast for the first time. To make: Saltie's focaccia, which is the only recipe I will ever need for focaccia. I'm not sure why I waited so long to tackle yeast, but suddenly it feels like the perfect time. We could all use a bit of kneading these days. Or no-kneading, in the case of a lot of recipes in the new wave of bread. Waiting, resting and patience. Magical things take place, while you wait. The purpose of sleep? To forget, researchers have said. There is no better place to see this than with bread.