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Here’s the fantastic Tara Jensen from her book A Baker’s Year: Twelve Months of Baking and Living the Simple Life at the Smoke Signals Bakery:
Bread is a mix of flour and water, activated with leaven and controlled by salt, fermented and baked in a hot environment.
This is what I love about fermenting and baking sourdough bread. Sure it can get pretty complex with inclusions, scalding, hydration levels and what not. But at the heart of it is the irresistible simplicity of flour, water and salt that is transformed through time and temperature. I’ve been baking bread a long time now and it still feels somewhat magical.
