Sourdough is fantastic, I have two loaves finishing their overnight chill in my fridge right now, will bake them after dinner.
I was baking sourdough since before the pandemic, and will continue baking in the future. It's a bit of work, but it's not too much work and the results are pretty damn fantastic.
Focaccia though, if I baked that regularly I'd have to go back on a GLP-1. Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.
I can't figure out what "seals" or "break" mean in this sentence. What am I missing here?
Seals as in the certifications on the bottle.
Break is an autowrong. Should be bread.
they possibly meant nutrition label and bread
They are possibly capable of answering the question themselves.
>Focaccia taught me to read the seals on olive oil in the supermarket and actually pick the right one for the break.
Come on, you can't just drop that morsel without telling us what we should be looking for in the right olive oil for focaccia.
https://m.youtube.com/watch?v=YCt2txu11d4
Great video that talks about selecting the olive oil for your use case and which seals aren't just self granted. I personally have been using colavita. Its fantastic.
I hate it but it's taught me that freshness actually matters. I bought some for focaccia and it was amazing. Saved it in the pantry for special occasions. Went back six months later and it had zero flavor. Just tasted like generic oil. Flat.
It ruined me
Wait, did I write this? Same, same, same.