I love cooking, but baking is another thing - too close to science. There is a bit of wiggle room in cooking but baking is just too darned rigorous for me.
Luckily for me, my wife is a baking genius. Witness these sourdough loaves.
Sourdough – it is truly a labor of love.
First, you must either procure or create the culture used to give sourdough its sour taste. Next you must grow that culture in a temperature and humidity controlled environment until it is mature (this takes days!). Of course this time varies depending on slight variations in humidity, temperature and ambient atmospheric pressure (good Lord!). Next is the making of the dough – simply put, this is hard labor - kneading dough is work. Then of course is the rise – once again in a humidity and temperature controlled environment. And finally after waiting several hours for it to rise, you get to pop it into the oven and hope it doesn’t go flat should some random act of God disrupt the process. If all goes well you are rewarded with lovely fresh sourdough.
This is why I don’t bake and I am a very very lucky man.
Fresh bread and love FTW!