Smithsonian.com writes about Chad Robertson, an artisan baker from San Francisco (natch), who has what may be the best bread recipe going. Baking is indeed a science. Many throw stuff together with imprecision, but you know what you get? Imprecise and inconsistent results. Good enough? Sure. It’s BREAD! I’s pizza dough, it’s rolls, buns, crackers, what have you, it’s all fucking great! I could eat nothing but bread and butter for the rest of my life. But if I had to I’d much prefer it to be really great bread.
And a really great bread takes days, no, weeks to put together. 38 pages!! I’m getting this book.
Look at that. OMG, come on. Where’s the butter?