The ratio for bread is 5:3, flour to water, plus yeast plus salt and sometimes plus sugar. And now I’d like to say making bread from scratch is really easy! As long as you remember you have bread rising somewhere.
I’ve perfected the bread my family enjoys, both with a crusty crust and a soft, pliant crust. Nevertheless, I have persisted, even it means I have to crank up the heat or turn on the oven to the lowest temperature setting possible. See, bread needs warmth to rise properly, which shouldn’t be a problem in Southern California, but it’s managed to thwart me an insane number of times over the past year. Once I figured out how to ratio bake bread, the only thing that’s ever stopped me is the weather. I know it’s not, but that’s just how much I adore bread (as long as it’s not sourdough or rye). I consider bread to be it’s own food group.
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