COVID Baking That Became a Staple

Item

Title

COVID Baking That Became a Staple

Story

I had been baking sourdough bread even before COVID and lost interest in it fairly quickly. Of course, during lockdown I went back to it: cultivated a new starter, researched more on the internet, got a Dutch oven for baking. The breads that I learned to make were pretty amazing. And yet, it's not a thing I continued to do. Such a hassle! And, if you think about it, quite wasteful, because you're constantly throwing out starter that you have kept feeding with flour. I have finally decided for myself that I leave sourdough baking to professional bakers that operate at a sustainable scale.

But the one bread I learned to make during the pandemic are Easter breads. My recipe is half Greek, half German inspired. Sometimes, I put raisins, or chocolate, or candied orange peel, or nuts in the bread. Sometimes I flavor it with vanilla, orange, or fennel. I learned how to braid the bread on Youtube. And I keep going back to the recipe quite a lot--not just for Easter.

Bottom line: this is the one thing I learned to make during Covid that I make all the time now. I don't even need to look at the recipe any more. Here's a picture of the breads I made for Eastern 2022. This time flavored with original Greek mastic resin.

Language

English

Item sets

This item was submitted on May 19, 2022 by Philip Gleissner using the form “Story Contribution” on the site “CFA_Omeka S”: https://www.covidfoodarchive.org/s/cfa

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