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What am I missing that makes this ‘quarantine’ bread? Seems the same as baking non-quarantine bread, albeit with more steps. Personally I find this recipe way

• dredmorbius 7y ago
  Addressed in first 'graph of article.
  • jonplackett 7y ago
    Clearly I’m still being really dumb. Do you just mean that the ingredients are dense compared to the output?
    • dredmorbius 7y ago
      "The ingredients are cheaper[1], denser and have a longer shelf-life than the final product, and the process of turning one into the other requires much more time than effort...." "1. If you fancy living 13th-century style, 2000kcal of home-made bread is 35p of flour, salt and yeast." In a quarantine: 1. Minimising cash expense is good. Cheaper is better. 2. Storage space is limited. Denser is better. 3. Minimising exposure risk through shopping runs is good. Longer shelf-life is better. Stock up, then live off supplies for days, weeks, or months. 4. Time is abundant. Long-running tasks are not a detriment. 5. Low effort is generally good. "Quarantine bread" minimises use of resources and exposures to risk which you'll want to minimise in a quarantine, and takes advantage of the abundant time resource.
      • jonplackett 7y ago
        Yeah I get that bread is good in a quarantine - I’m making my own every few days right now - but is this any better than just making any other bread recipe. That’s all I’m saying.