By Gretchen McKay
From Pittsburgh Post-Gazette
May 2—During the early days of the pandemic, when everyone seemed to start baking bread at home, I began to wonder.
Old-school and artisan bakeries produce really excellent bread. Why not just buy it, as people have done for generations?
I understand the whys of the bread baking obsession on some level: Bringing a piece of starter to life is a cool pursuit, and the mixing, proofing, rolling and kneading of bread dough can be deeply satisfying — meditative, even — once you get the hang of it.
Problem is, even after many tries, bread baking is often an exercise in frustration. It takes way too much practice, precision and patience to turn out a loaf with a crisp crust and a soft, springy interior, so leave me to my cookies and quick breads….