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I baked a pie every day for a year

theguardian.com

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Re: I baked a pie every day for a year

#161

Post by david927 »

pavel_lishin wrote: post #17
toxik wrote: post #8

Earlier quoted context omitted.

Similarly, just showing up at the gym/hobby/sport is huge. Even if you do next to nothing.

The best form of exercise is the one you can consistently stick with. For me, that got shot down in flames over the winter because I kept getting sick. :/

I didn't go to the gym a single day for November and December and it was heart-breaking when I started again in January how much I had set back. But slowly I got back to a good rate again.

A week ago someone asked why I was going to the gym that evening and I said, "Because it will make going tomorrow so much easier."

Start again.

Re: I baked a pie every day for a year

#162

Post by vkou »

vrosas wrote: post #65
incanus77 wrote: post #48

Pie is such a gift. My wife died nearly ten years ago and soon afterwards, I took up pie baking, which is something that she loved to do (I just loved to eat it — since childhood I've had a birthday pie instead of cake). I had all the stuff, after all. I got good at it and love to share them with friends at gatherings, or even just give them away entirely. Right before COVID, I did a Friday Pie Day thing where I gift…

When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.

> The world collectively just decided the end-all be-all of baking was… sourdough.

I can't speak for the world, but:

1. Good bread is really hard to come by in the United States. Unless you're going to a bakery twice a week[1], or your local grocery has a contract with one [2]... Your idea of 'bread' is probably mushy garbage that I would describe as more similar to 'cake'.

2. Sourdough is relatively easy to make. Flour, salt, water, starter, time[3].

---

[1] Going anywhere to buy one item that is eaten or goes bad in three days is a big ask... Which is why this isn't a great option.

[2] The overwhelming majority don't, and when they do, they want $7 a loaf.

[3] Which a lot of people had plenty of.

Re: I baked a pie every day for a year

#163

Post by AngryData »

DiggyJohnson wrote: post #145
AngryData wrote: post #103

Earlier quoted context omitted.

There are some old 18th century pies they cooked in boiling water inside a bag which could be quite spherical. Townsends on youtube has some videos on it.

Isn’t that essentially a stuffed pudding? Or do some use pie dough

From what I understand many of the pie doughs of the period were the same thing as pudding dough, everyone had a pot to boil stuff in and it was just extra if you had an oven and pie pans, sometimes with noted cooking times for a pan at the end. The that era of American cooking kind of blends puddings and pies so that they mean basically the same thing. Similar someone making a pan fried rice recipe today and just adding on the end of the recipe if you are fancy and own an actual wok you can adjust cooking times for that.

Re: I baked a pie every day for a year

#164

Post by MegaDeKay »

malfist wrote: post #99
vrosas wrote: post #65

Earlier quoted context omitted.

When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.

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 o…

A fringe benefit is the discard. We refresh ours every day 10g/10g/10g so it adds up slowly but steadily. Two great uses are waffles and pizza crust.

Waffles: https://www.seriouseats.com/bread-baking-sourdough-waffles-r...

Pizza crust: https://www.sourdoughhome.com/sourdough-pizza-made-with-disc...

Re: I baked a pie every day for a year

#165

Post by beeflet »

gnatman wrote: post #6

I’m of the belief that doing just about anything every single day for a year will change your life! A key for me has been to “lower the bar” so that I can keep the promise to myself and maintain momentum through days of low energy or enthusiasm, e.g. playing the guitar for 1 minute, or writing 1 sentence.

That's

Re: I baked a pie every day for a year

#166

Post by YarickR2 »

malfist wrote: post #99
vrosas wrote: post #65

Earlier quoted context omitted.

When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.

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 o…

Just got a loaf out of the oven. The smell, the crust, the whole feel of something very much tangible and enjoyable . I'm very much considering opening a small bakery.

Re: I baked a pie every day for a year

#167

Post by segmondy »

vrosas wrote: post #65
incanus77 wrote: post #48

Pie is such a gift. My wife died nearly ten years ago and soon afterwards, I took up pie baking, which is something that she loved to do (I just loved to eat it — since childhood I've had a birthday pie instead of cake). I had all the stuff, after all. I got good at it and love to share them with friends at gatherings, or even just give them away entirely. Right before COVID, I did a Friday Pie Day thing where I gift…

When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.

if it makes you feel better, we got into baking during covid and never baked sourdough once. we made pizza, cake, muffins, banana bread, regular bread, cornbread, etc. we just didn't post about it online ...

Re: I baked a pie every day for a year

#168

Post by deadfoxygrandpa »

mr_mitm wrote: post #128
dinkleberg wrote: post #116

Earlier quoted context omitted.

I do find it kind of wild how intimidating most people I know find baking. Get a food scale and follow the directions and you're good to go and will have something respectable and delicious. As with anything, you can dive deep and go extreme with it. But baking delicious food is not rocket science.

Funny you'd say that. Other people say cooking is art, while baking is a science. No room for errors.

if there was no room for "errors", how is it possible that there are tens of thousands of different bread and cookie recipes and stuff like that?

Re: I baked a pie every day for a year

#169

Post by mr_mitm »

deadfoxygrandpa wrote: post #168
mr_mitm wrote: post #128

Earlier quoted context omitted.

Funny you'd say that. Other people say cooking is art, while baking is a science. No room for errors.

if there was no room for "errors", how is it possible that there are tens of thousands of different bread and cookie recipes and stuff like that?

Because while the recipes are easy to follow, you can't fix a baked dough. If you messed up the salt, the yeast, etc. that's it. Cooking is more forgiving in that sense.

Re: I baked a pie every day for a year

#170

Post by quacker »

vkou wrote: post #162
vrosas wrote: post #65

Earlier quoted context omitted.

When everyone got into baking early covid I couldn’t understand why no one was baking anything, like, good. No pizza or pie or cake or muffins or banana bread or even a damn focaccia. The world collectively just decided the end-all be-all of baking was… sourdough.

> The world collectively just decided the end-all be-all of baking was… sourdough. I can't speak for the world, but: 1. Good bread is really hard to come by in the United States. Unless you're going to a bakery twice a week[1], or your local grocery has a contract with one [2]... Your idea of 'bread' is probably mushy garbage that I would describe as more similar to 'cake'. 2. Sourdough is relatively easy to make. Fl…

Good bread is everywhere in major cities in the US. There are bakery sections at grocery stores and there are many local bakeries.
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