I love to bake bread, but my family's consumption of bread is uneven. Often my partner asks me "No bread?" Then I bake more, it's often too much and I got stressed ... There was even a time last year when I didn't feel like baking bread.
After going through such a period, I think I have somehow come up with a solution. I bake small loaves of bread frequently in a comfortable pace along with my daily routine. And when there is no bread but my partner wants some, he shall go to buy one.
Although there are exceptions, such as rye bread that tastes better after a day, bread tastes the best when it is freshly baked, so I decided to bake breads that can be eaten while they are still good. For us, it's bread made of 300-400g of flour, which we eat up within two days.
Also, thanks to @neumannsalva, one of my long time Needlework Monday friends, that she taught me about the Lievito Madre a type of sourdough. Now I can bake sourdough bread more stably than before. I like sourdough bread as I can schedule baking more in a relaxed timing. I'm planning to write another post about Lievito Madre soon.
So now I pretty much enjoy baking bread. I wish I can revive this Bread Bakers community on Hive.blog 😉
私はパンを焼くのが大好きですが、家族のパンの消費ペースにむらがあり、食べる時はものすごく食べてパンが足りなくなり「パンは？」と聞かれ、そうかといって多めに焼くとパンが余ってストレスになっていました。昨年はパンを焼きたくなかった時期があったほどでした。
そんな時期を経て、なんとなく解決策にたどりついた気がします。小さいパンを頻繁に焼いて、足りないと思った人は自分で買いに行ってきてくださいと。
ライ麦の多いパンは1日おいた方がおちついておいしいといった例外はあるものの、パンはやっぱり焼きたてがおいしいので、おいしいうちに食べ切れるサイズのパンを焼くことにしました。粉の量でいうと300-400gくらいで、うちでは2日で食べきる量です。
あと、針仕事の月曜日で長らくご一緒の @neumannsalva さんが Lievito Madre というタイプのサワードウを教えてくれて、サワードウのパンを以前よりも安定して焼けるようになりました。これもパンを焼くモチベーションの回復に一役かっています。Lievito Madre については近々改めて一つ記事を書こうと思っています :)
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Thank you for your support @ecency! Really kind 😊