I try to eat 80% to 90% minimally processed foods, and the rest is “fun” food. This is what makes me feel good and keeps me from putting on weight. If I consume too much processed stuff I feel like garbage - I’ll feel tired, get headaches, and feel achey (shit just hits you harder when you’re older).
Minimally processed is stuff like oatmeal, fruit, veggies, lean meats, beans, and rice. I try to eat some fermented stuff every day if I can, usually in the form of fermented dill pickles or kimchi. I try to vary my foods as much as I can, since variety is good for your gut microbiome.
Chili crisp! Goes great on everything. Umami, flavor, and texture bomb. Home made is best, but Fly By Jing is pretty good.
Along similar lines, Chinese god oil. Amazing with noodles, fish, and lots of other things. A cheater version is chili crisp mixed with black vinegar, soy sauce, brown sugar, green onion, and cilantro.
Cold proofing is a great way to develop flavor, but the down side is that it’s hard to tell if something is ready to bake. It’s also easy to overproof for the same reason. It just requires baking the same recipe multiple times using the same fridge until you get a handle on the proper amount of proofing time. Another way you could develop the flavor is by using a preferment like a bigga.
Undercooking can be avoided by taking the temp of the bread using a thermometer. It should be 200F inside, minimum.
But yes, you can def save a bread that hasn’t come out quite right! Toasting is a great way to do that.
I’d love to try this. On the few occasions I’ve tried to grow garlic it didn’t work out, but I think it was because I planned at the wrong time or in the wrong type of soil. I’ll give it another shot!