The other day I forgot the yeast. When I went to check the dough, it looked the same as it had ninety minutes before. This is always a clue that something is wrong.

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Years ago I'd have tossed the dough and started over. But this time I added some dry yeast to some lukewarm water, let it foam, added it to the dead dough, and remixed it. In an hour I had something ready to bake.

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Breadbaking is a forgiving hobby, and a simple one to begin. All you need is flour, salt, water, and yeast.

 

That's bread.

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And because you made it, there are no additives or chemicals in it. Just what you put in. Figure on four hours to make a loaf of bread, but for about 95% of that time, you'll simply be an observer. Not even that, really—you don't have to observe. Just wait, let the dough rise, let it rise again, and bake.

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In time you'll want to experiement with different flours—whole wheat, rye, gluten-free; and different ingredients—seeds, raisins, nuts. And you can move on to cinnamon swirly loaves and twisted crusty ones and longitudinal baguettes. The principle never changes: flour, salt, water, and yeast. On a salt-free diet? Flour, water, and yeast.

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Since we're all going to be isolated for a while, give it a try. And if you have any questions, email me. I've already made most of the mistakes.