I agree that bread making is difficult. There are some good videos and tutorials online, but it’s obvious that the people who do it all the time are bringing skills to the table that I don’t yet have. The sourdough was a good first attempt, but a little denser than I wanted. Not as sour as I like and it blew out along the seam while baking. But I still liked the final product and most has since been devoured. Just lessons learned for next time.
Corn bread is a staple at my house. I make it or buy it pretty much weekly. Chili + cornbread = heaven.
Sorry to hear about the diabetes. I enjoy my bees and I’m flat out addicted to good honey. I never got into wine making; I prefer to buy it. Beer on the other hand is something that I prefer to make.
Go to a second hand store and get a bread maker. I paid $5 for mine. I make sourdough in it using yogurt. There are recipes online for every bread imaginable. I also use it to make cinnamon rolls and pizza dough.
My bread is like a crap shoot. I never know what’s going to come out of oven. So like you and wine making, I buy the bread, at least for now.
Yes, I agree, chilli must definitely be eaten with cornbread.
After Mrs. Texicanus and I married, we decided honey was healthier for us than sugar. That’s why I kept bees for many years.
In 2002 I became a type-1 diabetic overnight. I was diagnosed with cancer of the bile ducts and underwent surgery (Whipple procedure) where I lost my pancreas, gallbladder, spleen, lymph nodes, 1/3 stomach, and several feet of the small intestine. Result: no pancreas, no insulin. After the cancer operation, doctors told me to control my sugar and honey intake which is another reason I attempt to cook.
Thanks for the chat and good night.
I’m late to the party, but wanted to throw in my 2 cents about bread and ask about bees:
Is there a climate that wouldn’t work for bees? I’m relocating to the SE (Tennessee/Kentucky). And how much acreage would be needed to keep my bees away from angry neighbors? And how do I get them enough pollen, short of hiring them out?
Ok, onto something I’ve recently learned about, after decades of baking bricks unintentionally (kinda like accidentally writing a children’s book). You have to become one with the yeast. Be patient, she will perform for you but you have to give her time. NEVER follow the directions for how long to let bread rise. It is a complex variation of temperature, age of the yeast, the type of flour you use, how much sugar, etc. Just go by the finger test - if you poke the dough after the 2nd rise and the indent stays, it’s time to bake. Otherwise, go play with the bees and check back later. Patience is key.