Hacker News Reader

Dunno why nobody has said anything like this, but I make some awesome bread (baguettes, mainly) and pizza.

What's great is not only that you get to eat the results, but whether it turns out well or badly, you get to repeat it all over again--and again, and again, and again.

View on HN

I was surprised to learn how easy it is to make truly delicious bread. Of course you can spend years refining your technique, but the barrier to entry is low.

Discussed here: https://news.ycombinator.com/item?id=35961590

I made some croissants and pains au chocolat in a class. I was expecting them to be just ok. They were not just ok. They one I had fresh out of the oven was not different by degree but different in kind from any I had had before, and I've had good viennoiserie! These were the platonic pastry all others had been reaching for and missing. I gotta try it again.

Now I'm jealous. I've been working on croissants off and on for a while--off, right now, because of the hot weather--but frankly was never happy with my results compared to a decent boulangerie. Whereas I do feel my baguettes and pizzas are both decently competitive.

Croissants are damn hard.

Reply on news.ycombinator.com