Читать книгу Buns and Burgers - Gregory Berger - Страница 9

The loaves got better and better. I started entering them in the California State Fair, and started winning. I started getting offers to buy my bread, to get the recipes, to teach classes. So this is what I did: I started helping local restaurants write recipes for bread that fit their meal schedules, I started teaching classes here and there, I started doing burger popups with my “Burger-in-law,” Rodney.

And now, I want to teach you how to do this. Just as I learned how to cook from watching television and reading books, you can learn by reading this book, by seeking out baking shows, and by watching videos on the internet.

Baking and sharing bread has been done for thousands of years, but it seems our culture has forgotten how. There are few things more rewarding than the smell of baking bread and the sight of fresh loaves coming out of the oven. Sure, it’ll take some practice. Some of your buns will be misshapen. Sometimes they’ll overproof, because you had to go pick up your kid or run to the store, and you got distracted. Sometimes you’ll forget to turn on the oven timer, and you’ll burn the buns, or your oven will be too hot, and you’ll toast the tops to a crisp. Don’t worry; it’s just flour and a few ingredients. Start over and try again. You’ll get it!