{"id":24489,"date":"2012-04-02T07:47:00","date_gmt":"2012-04-02T11:47:00","guid":{"rendered":"http:\/\/jetwit.com\/wordpress\/?p=24489"},"modified":"2016-12-05T18:15:40","modified_gmt":"2016-12-05T22:15:40","slug":"ill-make-it-myself-bread-revolution-flour","status":"publish","type":"post","link":"https:\/\/jetwit.com\/wordpress\/2012\/04\/02\/ill-make-it-myself-bread-revolution-flour\/","title":{"rendered":"I’ll Make It Myself!: “Bread Revolution: Flour”"},"content":{"rendered":"

L.M. Zoller <\/strong>(CIR Ishikawa<\/a>-ken, Anamizu, 2009-11) is the editor of <\/em>The Ishikawa JET Kitchen: Cooking in Japan Without a Fight<\/a><\/strong>. A writer and web administrator for <\/em>The Art of Japan: Kanazawa<\/strong> and <\/em>Discover Kanazawa<\/strong>, ze also writes <\/em>I\u2019ll Make It Myself!<\/a><\/strong>, a blog about food culture in Japan, and curates The Rice Cooker Chronicles<\/strong><\/a>, a series of essays by JETs and JET alumni on the theme of cooking\/eating and being alone in Japan. <\/em><\/em><\/p>\n

New Rice Cooker Chronicles submissions always welcome. Just e-mail it to\u00a0jetwit [at] jetwit.com<\/strong>.<\/em><\/p>\n

One of the biggest challenges\u2013and triumphs\u2013 for me during these 2.5 years living in Japan has been creating bread products I could easily purchase back in the US: pitas, tortillas, flatbread, pizza dough. I experimented (usually disastrously) with a few things in year 1, namely pizza dough, which was passable but not fantastic, and tea bread, which refused to cook through no matter how I reduced the recipe or what device in which I baked it.<\/p>\n

\"\"<\/p>\n

My first success was whole-wheat soda bread. Pizza dough took two years and five different recipes.\u00a0 Tortillas and pitas, which I was stupidly convinced couldn\u2019t be made at home until Cheruko of Hokuriku Expat Kitchen<\/em><\/a> decided they could, turned out to be incredibly simple. I, like many Americans, thought bread-making was some sort of epic process, a choice between hours of kneading and rising and punching dough or investing in a breadmaker that would take up precious storage space. It\u2019s really not that bad. I\u2019ll speak more on this later with each recipe\u2019s time-commitment information, but I full work-time, work out, have an active social life and hobbies, and I still have time for bread-making. The rising time, depending on the recipe, is often ideal for cooking the rest of a meal, enjoying a TV show or book, or even an evening trip to the gym for the longer risers.<\/p>\n

So, now that you\u2019re less worried about OMG BREAD, let\u2019s get started on building your expat bread factory. First, we need to have a chat about types of flour.<\/p>\n

CLICK HERE for more<\/a><\/em><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

L.M. Zoller (CIR Ishikawa-ken, Anamizu, 2009-11) is the editor of The Ishikawa JET Kitchen: Cooking in Japan Without a Fight. A writer and web administrator for The Art of Japan: Kanazawa and Discover Kanazawa, ze also writes I\u2019ll Make It Myself!, a blog about food culture in Japan, and curates The Rice Cooker Chronicles, a […]<\/p>\n","protected":false},"author":78,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[70,396,6],"tags":[555,554,553,191,556],"class_list":["post-24489","post","type-post","status-publish","format-standard","hentry","category-food-drink","category-ill-make-it-myself","category-writers","tag-baking","tag-bread","tag-flour","tag-japan","tag-types-of-flour"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pkZ7m-6mZ","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/24489","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/users\/78"}],"replies":[{"embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/comments?post=24489"}],"version-history":[{"count":4,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/24489\/revisions"}],"predecessor-version":[{"id":40640,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/posts\/24489\/revisions\/40640"}],"wp:attachment":[{"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/media?parent=24489"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/categories?post=24489"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jetwit.com\/wordpress\/wp-json\/wp\/v2\/tags?post=24489"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}