Read the title and was like ”what did this guy do, deploy a new version of Linux ever day? Moreover, it’s spelled ’Pi’”
I baked a pie every day for a year
171–180 of 215 posts
Re: I baked a pie every day for a year
#172Pie 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.
IMO it's because it's more challenging. I've baked everything you've listed and apart from pizza (which is also bread) it's all trivial to do. You just follow a recipe.
Bread is a totally different thing. Only four ingredients: a ground up grass seed, a mineral, a single celled fungus that lives in the dough, and water. The results range from complete disaster to the best thing you've ever eaten. It all depends on your technique.
That's why it has captivated so many and in particular men, as you can get really deep and geeky. There's only so far you can go with banana bread.
Re: I baked a pie every day for a year
#173Earlier quoted context omitted.
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.
I’m cycled almost ever day for a few years them took a 6 week holiday where we walked 15-20k steps per day. I thought that I’d be ok when I got back on the bike.
I was not ok.
Re: I baked a pie every day for a year
#174Earlier quoted context omitted.
> 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.
> There are bakery sections at grocery stores
There are, and most of them don't have good bread. (Baguettes are about the only good bread that you can reliably expect to find in them. Sometimes they have San Francisco-style sourdough, which in my experience, tastes like someone dumped a shot of lemon vinegar into it. Just because a bread uses sourdough starter doesn't mean it needs to taste sour. I feel much the same way about hops and beer.)
Regularly visiting the bakery is, for reasons I've mentioned, a lot of friction for one purchase.
My closest one carries... Weird specialty hipster breads (because it is more focused on tarts and pastries and sweets - bread is just an afterthought for it).
The one I'd go to, if my closest grocery weren't stocking them is way out of my way. I would not be making that trip twice a week.
Re: I baked a pie every day for a year
#175Earlier quoted context omitted.
>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…
I knew you were talking about Ethan before I even clicked the link. He's the GOAT.
Re: I baked a pie every day for a year
#176Re: I baked a pie every day for a year
#177Earlier 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…
I love sourdough, have starters in the fridge but haven't baked in a while, should do it.
Problem is, for some reason it never tastes sour enough, or like the commercial sourdough. I have done slow rise in the fridge over 24+ hours etc. Made sourdough starter from scratch several times, same result.
Bread tastes good, just not sour, or rather sour enough to tell it's sourdough.
Re: I baked a pie every day for a year
#178Earlier 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 the bomb though. I agree about the lack of variety, but in its defense, sourdough starter can be used for a variety of other baked goods.
Yes it's a common misconception that you can only make wide crumbed hipster crusty loaves. Those are great but if you want plain white bread, buns, croissants, etc etc it's all possible to do.
Re: I baked a pie every day for a year
#179I’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.
>lower the bar
the classic: "aim low, avoid disappointment"
Re: I baked a pie every day for a year
#180I’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.
The hardest step is usually getting started, at least for me. Reducing the cost of getting started feels like half the job.
This usually means having the supplies ready and the tools out.