Sticking With It
This weekend, I made my second recipe from Ken Forkish's Flour, Water, Salt, Yeast: The Fundamentals of Bread and Pizza . (A writeup about the first attempt will come soon. It was a whirlwind.) What both of these bakes have taught me is that you can really mess up some things when it comes to the recipe, but the bread will still taste good—when you're only working with four ingredients, at least. Forkish is clearly striving for perfection, and his particular vision of perfection. But for a layperson like me, I'm extra pleased when I get not just edible but tasty bread in the end. For the first bake, I used the simple Saturday White Bread recipe. The second time, I used that recipe again but went with his suggested variation—instead of 1000 g of King Arthur's AP flour, I used 900 g AP and 100 g King Arthur's whole wheat. It's supposed to give it an earthier flavor. I followed the recipe exactly. Because of mistakes that I'd made the first time around
