The Julia's Rooted Kitchen motto -- "what's in season and what to do about it" -- can feel tough in the winter.
But winter is the perfect time to bake bread.
What's in season? Very little.
What to do about it? Bake bread!
Baking bread is officially one of my favorite wintertime activities. The oven heats the house and the smell of bread makes everything feel cozy.
Quick & Easy
Looking for bread tonight?
On a short notice, I'd opt for a banana bread or a cornbread. They're fairly quick (though banana bread does bake for about an hour) and they're made of ingredients I usually have around the house. (Pro tip: keep a container of powdered buttermilk in the pantry for cornbread. It lasts ages and you won't have to run to the store at the last minute.)
You can check out the Food Network's list of 50 Quick Breads for inspiration, but most of them look at lot more like pound cakes than breads. I mean, come on, s'mores bread?!
Pita bread is also surprisingly easy. Though it needs some time to rise, it's fairly fast to make and delicious fresh out of the oven.
But this winter, with some spare time around the house, I've been diving deep into "real" bread.
I grew up in San Francisco, home of the best sourdough in the world. It had never occurred to me that I could make this sort of bread, but conversations with a few bread bakers last year inspired me to give it a try. The past few months have proved I can. And you can, too.
Coming up next: my start with sourdough starters