The other thing is that you'll want to have a consistent supply of you're going to be baking in any substantial amounts. The more consistent your inputs, the more consistent your results. Good bread, IMO, starts with good water, good flour, and good salt. (And a good starter if you're using sourdough, and yeast if you're buying yeast.)
Part of the reason why I don't bake is because I start obsessing over every little thing and
... It's not a good spiral. π
Iβm almost (not quite) the opposite, an anti-obsessive baker π€£ itβs allowed me to do some fun and successful experiments
Another thing to be consistent about which is the absolute hardest to be consistent about is temperature. The temperature in the home RADICALLY affects the magnitude and time scale of the riseβ¦ Iβve had some accidental late nights over that issue π€£
Oh, I have heard plenty of stories to that effect. As long as the results are tasty and wholesome, it's worth it, right?
