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(单词翻译:双击或拖选)
You’ve probably seen at least one or two homemade loaves of bread on your social media feeds as most of us are stuck at home in quarantine. Maybe you’ve even tried making a loaf of sourdough or challah yourself. So, why are so many people turning to bread baking in these uncertain times? We posed that question to expert baker2 Sara Molinaro.
Molinaro is the lead instructor3 at Zingerman’s Bakehouse. She said she thinks the breadmaking craze is due, in part, to the uncertainty4 of this moment. People don't know if the grocery store will have what they need or if they'll find empty shelves. So, she explained, people have decided5 to try making their own food where they can, and bread seems like a safe bet.
“I think there’s something very comforting about bread. Period, full stop,” Molinaro explained. “I think the fact that people are able to, with the right recipes, with a minimal6 amount of equipment, bake bread at home and nourish their families, I think there’s something very comforting and reassuring7 about that in a time when very little else is.”
While eating a loaf of freshly-baked bread is comforting, making one yourself can be a little intimidating8. Molinaro told us that a lot of newbie breadmakers are afraid about working with yeast9, which can sometimes be persnickety. But, she said, the only way to learn is to actually start baking.
“I can tell you that so much of what I’ve learned about baking came from making lots of mistakes.”
One of the common mistakes bakers10 make, Molinaro said, is not giving their dough1 enough time to rise. Yeast reacts differently in different temperatures. A recipe may call to leave bread to rise for one hour, and on a 70 degree day, that will be plenty of time. But on a chilly11, mid-April afternoon, it will need extra proofing time.
“Learning to understand that your home environment, and whether it’s cooler or warmer, or whatever’s going on outside and inside really come into play,” she said.
One side effect of the breadmaking craze has been a shortage of ingredients like yeast and flour at some stores. Molinaro said that while there are options to make your own yeast, you might have better luck at a smaller store than a larger grocery chain.
“I have been surprised that what’s totally out at one store, you know, I drove to a smaller market or sort of a more local chain and I had everything I needed,” she said. “I found that those stores need our business more anyway.”
While Sara isn’t teaching any in-person classes right now, she’s still sharing her breadmaking wisdom on Zingerman’s Facebook page and blog. Her other job? Keeping Fred and Jerome—the bakery's sourdough starters—happy and well fed.
1 dough | |
n.生面团;钱,现款 | |
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2 baker | |
n.面包师 | |
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3 instructor | |
n.指导者,教员,教练 | |
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4 uncertainty | |
n.易变,靠不住,不确知,不确定的事物 | |
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5 decided | |
adj.决定了的,坚决的;明显的,明确的 | |
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6 minimal | |
adj.尽可能少的,最小的 | |
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7 reassuring | |
a.使人消除恐惧和疑虑的,使人放心的 | |
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8 intimidating | |
vt.恐吓,威胁( intimidate的现在分词) | |
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9 yeast | |
n.酵母;酵母片;泡沫;v.发酵;起泡沫 | |
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10 bakers | |
n.面包师( baker的名词复数 );面包店;面包店店主;十三 | |
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11 chilly | |
adj.凉快的,寒冷的 | |
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