An introduction...to the Cult of Bread
Hello everyone, I've been lurking on this site for awhile now and thought I'd introduce myself to this wonderful community of bread, baking, and food enthusiasts. It only seems fair since I've secretly been sharing in your various baking exploits, yearning for your triumphs and encouraged by the "failures" (if it happens to the masters then maybe it's not always me, maybe it's....solar flares!)
I'm a 26 year-old accounting student who's never baked before, never cooked, and honestly never even liked bread. My family wasn't much into carb-consumption growing up, except for white rice with dinner. Then one day I was wandering around YouTube and came across a video promising "French Bread in 10 minutes." Sounds easy I thought. I recalled that I had a bag of flour hiding under my sink behind a ratty pair of dish gloves, some garbage bags, and I think a toilet plunger. What the heck I said. If it doesn't turn out I have all the supplies I need to get rid of the evidence. That first loaf came out of the oven like some kind of tropical insect, the kind that masquerades itself like something inedible to protect itself from predators. In this case it was disguised as an iron ingot. And the plunger came in handy cleaning up the epic mess I made of my kitchen.
Despite this, I felt a strange attachment to that first oven-creature, as you naturally would anything born of your own loins. It might have been an abomination of all things baked-good, but it was mine. I made it myself, with my own blood, sweat and tears. So I asked Google, "how can I make my bread less hideous?" And it told me to go to The Fresh Loaf for the answer. And here I am a couple months later, hands still crusty from the dough I made this morning, a now permanent film of flour coating every surface in my kitchen, a total unabashed bread junkie.
I blame you, TFL community. The passion for your craft and enthusiasm with which you offer your knowledge has made me a convert. A card-carrying member of the Cult of Bread. I've come to love the process as much, maybe even more, than the end-product. It's not just what's necessary to hold the sandwich meat and processed cheese together anymore, it's the point of the whole exercise. Making my own bread has taught me to appreciate the simple, hand-crafted things in life. There's a beauty and deliciousness in something you make from scratch. And I think it's translated into other aspects of my life as well.