Lately I’ve been in the mood to make food from scratch. I feel like when you do this, it helps put you in better touch with what you put in your mouth, and it also gives you a better appreciation for all the work that goes into quality cooking and baking. For example, a couple weeks ago I was all MUST MAKE PIZZA DOUGH FROM SCRATCH! So I tried, and I failed so hard that we had to run out and buy frozen crusts from Whole Foods at the last minute because we getting hangry. (I blame the yeast that I used—it was a bad batch that didn’t rise, even though it was a year from its expiration date.) I now have a much greater appreciation for pizza that’s done right—dough seems like a simple thing to make, but it requires plenty of finesse and, of course, the right ingredients.
I didn’t let the #pizzafail get me down, though. I got on a MUST BAKE BREAD FROM SCRATCH kick, and—Spoiler Alert!—this time it worked out pretty well. Here’s a peek:
