"If your yeast isn't working, do not spend years returning to the same batch of yeast. If you've accounted for everything within your control, then the problem must be something outside of it."
"I worried, for a while, slightly insanely, that the skin of my hands carried some kind of natural antibacterial aura that was murderous to natural leavening."
"It wasn't until one day, when I surprised myself by producing a spectacularly fluffy focaccia in a kitchen that wasn't my own, using someone else's ingredients, that I realized the truth was much more mundane."
Baking can be frustrating, especially when cakes and breads turn out dry despite careful ingredient measurement and preparation. A common issue is using inactive yeast, which can lead to disappointing results. If all recipe instructions are followed correctly and problems persist, the cause may lie outside personal control. It's essential to check the freshness of ingredients, particularly yeast, to ensure successful baking outcomes. Understanding these factors can help improve baking skills and reduce feelings of culinary inadequacy.
Read at The New Yorker
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