Richard Flanagan Quotes

When I'm trying to get bread to prove, I am itching; I am so impatient.

The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.

You can't hurry a loaf of bread. You have to wait for it to prove and rise.

Talkers expand like bread dough.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

You can't just leave out one part; the bread won't rise if the yeast isn't there.

Sometimes a manuscript is like bread dough. You have to abuse it.

I have been a baker for more than 30 years now, and in terms of equipment, all I really need is flour. It still amazes me what a versatile commodity it is, as you can do so many different things with it, and I never tire of trying new blends and recipes.

My bread and croissants wouldn't win a prize! I'm not an expert in yeast cookery.

Hello, my name is Samin, and I'm an artisanal-bread hoarder.

A loaf of bread is $3-plus, and you can make an organic loaf of bread - that tastes a hundred times better, by the way - for probably a nickel or a dime.

Every cook I knows loves to make pizza.

We eat food all the time and don't really understand what goes into something like bread.

Bad bread is the one thing I refuse. I need good bread.

Can you braid three strands? Then you can make babkallah. The very idea of babkallah came about because the recipe avoids the complicating twisting technique that gives babka its signature swirl.

Baking is my favourite.

A sponge is quite simple. You weigh ingredients, mix, and put it in the oven. With pastry, you manhandle it, shape it, fold it. You have to be involved with it; there is more jeopardy, more risk. But it's like making a casserole. There's a flurry of activity to begin with; then it's about leaving it to rest.

I love pasta. It's something in the water. The pasta and the bread in New York are so good.

Gluten - the elastic strands that give bread its chewy texture - forms when certain proteins in flour interact with water, which is desirable in bread, but not tender cake.

I've started baking. Having my hands deep in dough keeps them away from my phone.

I love potato bread. It's so good.

My dad made these dough balls and covered them up with a cloth in front of a gas fire, which was stuck on a wall. They were rising. In my head, I think they were the best rolls I've ever had. If there was a starting point for me, that was it.

For me, the best burger buns are made from an enriched dough, soft and absorbent enough to soak up all the juices.

The best smell is bread; the best saver, salt; the best love, that of children.

I like to think of bread as really bland cake.