Cheese On Toast Just Got a Pizza Upgrade

That is Feral Bread, that was not raised in a box like battery hens...

Did you know that I tend to get into things, until I learn, "The Secret" and once the "how too's" are solved, I go onto something else.... But I thrashed it out on how to make sourdough - the entire production line and all the variables etc... and I think the reason why people are just fucking awestruck, by sourdough bread at 3 times the price of regular bread... All sourdough bread is - is making a viable supply of ready to use wild yeast from the air - in a growing solution ( runny flour and water in a warm place ) that was used in the days before commercial bakeries had yeast supplied as a bulk material, and before the days of baking soda and other similar things... So having mastered the art of sour dough bread, as a production line type, as used in more ancient bakeries - it's just fucking leavened bread.... The most significant variable is the temperature of the ingredients and the rising times before baking etc... like an icy cold day will slow it all down and a hot humid day will speed it all up.... so temperature consistency and or variability in production times, and or temperature control of the environment - same as any fucking yeast based process is the only significant issue, having a 100 or 200 or 400 liter vat of say 50% replacement cycle per day yeast cultivation, for all the loaves the bakery is making - "All this shit that people fall over themselves about sour dough bread" - fuck them - idiots.

I guess the less shit you have in bread and the more coarse and full of fiber and roughage it is... the whole sour dough thing IS good - compared to chemical gassifiers of refined white tasteless bread grown in pesticides and herbicides... presumably....

Yum - Pumpernickel made from REAL rye... https://www.thebreadshebakes.c....om/wp-content/upload