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You're right, becoming an artisan chef takes too much time for the average person. I never managed a sourdough, but I was surprised how easy it is to make simpl

You're right, becoming an artisan chef takes too much time for the average person. I never managed a sourdough, but I was surprised how easy it is to make simple French bread. 5-10min to prep the dough, another 5min over the next couple hours to manage the rising and baking process. Adding a little water in a tray below the bread in the over gives it a nice crust. It's actually ridiculously easy. Naan-like flatbread is really simple as well.

sdoering 4y ago
I agree. Tonight I went outside into the greenhouses, took a knife and cut a few leaves of different salad varieties. Went back to the kitchen to let them water a bit in the sink to remove a bit of dirt, dust and a few insects. Took three minutes. While the leaves were in the water I quickly did a bit of work for a client that I put off over the weekend but wanted to finish before the week started. Went back to the kitchen afterwards. Washed the salad again, dry tumbled it, cut a tomato, put two slices of bread into the toaster and prepared the dressing from joghurt, olive oil and balsamic vinegar all bought directly from the producer. Crumbled a bit of feta over the salad, put the dressing over it and a bit of salt and had a very fresh and extremely tasty meal within less than ten minutes. This was extremely fast food, while still matching the slow food philosophy. And I enjoyed it tremendously. I know that this is pure luxury. Not everybody has a garden to grow their own food. And not everybody has a SO that infected them with the bug for heirloom varieties of vegetables and salads. And I also know that gardening isn't for everybody. To me it is relaxation as contrast to staring at a screen the whole day. My SO also bakes bread but we have a great organic local bakery that we get our daily regular bread from. Baking is more for fun.

sdoering 4y ago

I agree. Tonight I went outside into the greenhouses, took a knife and cut a few leaves of different salad varieties. Went back to the kitchen to let them water a bit in the sink to remove a bit of dirt, dust and a few insects. Took three minutes. While the leaves were in the water I quickly did a bit of work for a client that I put off over the weekend but wanted to finish before the week started. Went back to the kitchen afterwards. Washed the salad again, dry tumbled it, cut a tomato, put two slices of bread into the toaster and prepared the dressing from joghurt, olive oil and balsamic vinegar all bought directly from the producer. Crumbled a bit of feta over the salad, put the dressing over it and a bit of salt and had a very fresh and extremely tasty meal within less than ten minutes. This was extremely fast food, while still matching the slow food philosophy. And I enjoyed it tremendously. I know that this is pure luxury. Not everybody has a garden to grow their own food. And not everybody has a SO that infected them with the bug for heirloom varieties of vegetables and salads. And I also know that gardening isn't for everybody. To me it is relaxation as contrast to staring at a screen the whole day. My SO also bakes bread but we have a great organic local bakery that we get our daily regular bread from. Baking is more for fun.