i offered to teach a guy — let’s call him joe — how to bake bread. he has been diligently trying to bake bread using packaged yeast, with disappointing results. my own process has changed over the course of the past year: i’m more casual now with my measurements and my timing as my bread really doesn’t need a strict regimen (i know! i was surprised too!). i’ve “standardized” the process a bit more so i can yield consistent results and it worked. i’m leaving white boules and confidently moving on to partial rye boules (again). my next self-appointed assignment is other flours and/or adding vital gluten to white bread to see how it changes the taste, appearance, and rise.

here’s what joe needs (besides my awesome sourdough starter):

• weight scale – absolute requirement
• canning jar – large (for storing the mother)
• mixing bowl (for mixing – duh!)
• shower cap or pot lid that precisely fits on the bowl (to keep the contents airtight)
• bread flour or flour with higher gluten content
• sea salt (never use iodized)
• flour sifter or mesh strainer (to aerate the flour during initial mix)
• razor blade (for scoring)
• pie pan
• another mixing bowl (serves as lid on pie pan to steam the loaf; this one bakes and will get discolored)
• cooling rack
• extra bonuses: long spoons, instant read thermometer, french scoring blade, parchment paper, electric knife/slicer for cutting even slices

that’s it. no kitchenaid mixer. just hands. and patience. water, flour, salt, elbow grease…you have ruined all other breads for me.