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Comment by bufordtwain | Hacker News Reader

Bread is one area where the US is sorely lagging behind Europe and there needs to be some sort of revolution. I don't think most Americans know what they are missing. I hope this will change soon, similar to the progress that has been made over the past 30 years with coffee and beer (and somewhat with cheese).

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Do you have any recipes for somebody in the US who has been meaning to dive into baking good breads? That's one culinary area I've yet to do a deep dive into, but I need to because I love bread and I'm so over what's available here.

Not OP, but I bake my own bread. I haven't bought much bread in the US, but if it's like Ireland, then it's white toast and soda bread. (I should add we had an excellent local baker in Dublin, so just talking about supermarkets.)

I like The Bread Kitchen [1] (from the UK) for yeast doughs. Accompanying videos to every recipe, and they're very diverse. As an example of a tasty bread, I suggest the Polar rye bread linked. It's a bit heavier than the Swedish original, but good.

For sourdough, I settled on Foodgeek [2] (from Denmark) as a starting point. He's doing a lot of fun experimentation. Even a sourdough Panetonne [3]! I should try that next Christmas and see how it compares to the one in the Swiss stores. If you want something more hardcore, he also does Danish rye bread [4].

My newest discovery is Adam Ragusea's idea of having bread fermenting slowly in the fridge [5]. Sure, people have been fermenting slowly in cellars, but with a fridge you can keep doughs for weeks.

[1] http://www.thebreadkitchen.com/recipes/polar-bread/

[2] https://www.youtube.com/watch?v=8FaKxYM8TRo

[3] https://www.youtube.com/watch?v=KS9C-VDWtto

[4] https://www.youtube.com/watch?v=8EanzisEiMc

[5] https://www.youtube.com/watch?v=o4ABOKdHEUs

You may want to get hold of a copy of: Flour Water Salt Yeast by Ken Forkish

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