As much as it shames me, I must admit, I have yet to properly study The Bread Baker’s Apprentice, which I had bought months ago. I have browsed through it with the full intention of reading it cover-to-cover, a feeling of electric excitement coursing through me each and every turning of page. But it wasn’t until recently that I realised just how much I absolutely love making yeast breads. I have yet to make one that requires an overnight sponge, but the ones I’ve made so far are making my previous hesitations and fears toward yeast a thing of the nearly-forgotten past.
It’s a rare occurrence nowadays for people to make their own burger buns. And it’s perfectly understandable why this is so, what with supermarkets stocking ample amounts of different types of sandwich breads on their shelves. I need only take a few steps from my house before I get a whiff of the day’s pastries from the operate-from-home mini bakeries in my neighbourhood, most of which would often have cheaper and better-quality breads than those that are mass-produced. Simply put, the convenience and ease of buying ready-made buns is just overwhelming for a normal person. Am I glad I am not normal then!