The art of making bread involves elements of intuition,
of skill and practice,
of play and creativity. Having a bread turn out the way you want it to turn
out
has to do with chemistry, and then again with feel and touch.
Jeffery Alford & Naomi Duguid
For me one of the most rewarding moments in the kitchen
is slicing into a freshly baked loaf of bread. Successfully baking your own
bread, especially sour dough breads, takes some experience. I've been baking
my own bread for over 30 years now but in the beginning many a loaf found its
way uneaten into the waste. If you've never baked your own bread this is not
the place to start. Get yourself a good bread cookbook and be patient. One proud
day you'll know just from the feel of the dough if you've added enough liquid
or if it has been properly kneaded. Start with simple yeast breads and when
you get the hang of it, then move on to greater things. Who knows, you may become
so enthused that you buy a mill and grind your own.
BTW I don't have a bread machine; they have nothing to do with feel and touch.