Trash Natural

We've been doing it wrong.

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Bread made from Rye flour is interesting as it basically makes itself. You just sort of mix it up, let it sit for a while, bake, and that’s it.

Ah, but you do need to source good flour.

Also, your starter/levain needs to be in top shape to get full fermentation.

And… it needs to be mentioned that you really need to monitor the ferment and bake temperatures, ideally control the oven humidity quite closely, and generally be mindful to arrive at a top loaf.

Oh yes, Rye bread isn’t necessarily a bread for everyone either.

But otherwise, it’s totally a wholesome bread that makes itself, with no intervention, as god intended.

In case you can’t draw the parallels with natural wine, let me expand a bit by saying that nothing which is good in this world, comes easy. You need to know what you’re doing and approach it with a deeper understanding to do anything well because the learning never really stops. Socrates was very much right when he said, “I know that I know nothing”.

If you think bread requires very little intervention and you just dump flour and water into a bucket to get the purest bread out there, enjoy your resulting loaves. I will pass on breaking them with you.

And of course the same goes for wine in that in addition to having good ingredients, great care needs to be taken in the making of the wine. And the less intervention one does, the more you need to understand. This is a very treacherous path to walk, with lava and flames on one side, and the comments section of any Twitter post on the other.