The Clumsy Cook

Disclaimer: This is a semi-related continuation of yesterday's post . But not really. You can still keep reading even if you have no idea what I'm talking about. I mentioned in the post yesterday that it was my second attempt at the crusty Italian bread, a no-knead loaf that should have been easy as pie. Anything no-knead should be low effort, right? (tip: if you follow directions, it totally is) When I made it for my family I knew it wasn't perfect, but I didn't realize just how  imperfect it was until I looked at my first and second attempt at this recipe side by side. Whoah! Talk about an improvement. That first loaf looks 1. overdone 2. really  rough. literally. and 3. just....ugly Slice it up, and there's even MORE of a difference! Check out the difference in rise! Texture! Color! Everything! So you can see a few differences from these pictures, I'm sure. The rise, the coloring, the texture, it's all so different between the first and second...

Hello and welcome! I'm Kaitlin and this is my first exploration into food blogging. I love  all things cooking and baking, exploring new recipes, and trying new things, and I'm pretty sure my typical Facebook and Instagram followers are going to die if I keep posting food pictures. So here is my new outlet, and I hope you enjoy! A few weeks ago, I decided I would take on the daunting task of bre ad baking. Now I've spent years--YEARS--making banana breads, pumpkin breads, and other yeast-less loaves, but recently I felt the urge to challenge myself and take the plunge into baking "real" bread. I've been trying out different types of breads for the last few weeks and they've all turned out surprisingly well, except for this one. We're giving it a second try today. I've made brioche with buttery success. I've made 6-strand braided challah bread with giant, perfectly risen perfection. I've created a delicious albeit overly salty focacc...