Pickles in autumn
· 2 min read
This is less a primer and more a record of what worked for me. A kitchen scale shifted my baking more than any recipe did.
Closing thoughts
This keeps for a week in the fridge and improves by day three. I keep a short list of things to try next; shopping at the market is near the top. Salt early, taste often, and do not rush the onions. There is no single right way to approach cooking for friends, but some ways are kinder than others. A friend once described seasonal greens as quiet work, and the phrase stuck.
What did not work
It took me ten attempts to see the pattern. Here is what shifted, and what stayed exactly the same. The simple part is rarely the hard part; consistency is.
The best advice I got was just to slow down. There is no single right way to approach baking bread, but some ways are kinder than others. The dough should feel soft and slightly tacky, not sticky.
What surprised me most was how little equipment it needed. Use what is in season and the recipe for the most part writes itself. Most problems with seasonal greens turn out to be problems with time.
citrussourdough