Coronavirus outbreak: The bread making and baking boom while in quarantine

staying home and staying inside meansmany of us are discovering skills wenever knew we had many of them in thekitchen for some reason baking bread hasbecome a big thing flour has been flyingoff the shelves and is being kneadedinto dough by novice bakers across thecountry our micro lay is one of them andwe asked him to explore what it is aboutbread and baking it from scratch that’sbecome the perfect pandemic pastimethere’s something in the way bread makesus feel fresh out of the oven a pad ofbutter melting in the first cut studieshave shown the aroma of fresh breadmakes us happy kinder which isn’t a badthing considering where the world is atright now even in defeat there’s acertain satisfaction at having triedthis no doubt she did some searchesonline for baking she wouldn’t be aloneGoogle Trends shows that by the firstweek of April Canadians were asking howto bake 10 times more than normalthat’s when Emily oven ok her last nameis actually heaven began a popularthread called how to make sourdough atthe end of the world which is clearly abit dramatic but less so when you hearher talk about bread usually if you justlike show up for it every day keepfeeding it a few weeks so and so many ofus did with various degrees of successfor every golden crusty loaf there were10 fails like this but slowly we startedto get better at it allowing a homebakers like AB 10 as her pazu to sharethe wealth but I think it’s actuallyhelping me become a bit more popularamongst my friends cuz now like I’lljust do a big batch and put it in like abag for a friend and then we’ll justdrop it off over the past centuryhomemade bread went from being a stapleto a luxury let’s face it who had thetime to bake beforein many ways this pandemic has createdthe perfect conditions to try new thingsisolation has taken away so much yetit’s given me two new family membersthere’s Magnus the pug and this a twentykilo bag of flour anybody who’s done anybaking knows just how glorious it is andif I need to explain baking ingredientsmost notably flour sold out early andhave been very slow to get restockedin fact we reached out to someindependent flour mills to talk aboutdemand only one agreed to speak on thecondition of anonymity seriously so weanimated the conversation I can’t handleany promotion right now he told us I’monly filling 60% of my orders I can’tkeep up so you’re running out of flour Iasked no he said still stressed out Ihave enough flour I’m running out ofbags and yet it’s the run on yeast thathas led to the most confusing ofconversationshow old is your starter my starter whatdo you mean the starter as Bakerextraordinaire and Food Network Canadastar Anna Olson pointed out to me isnecessary for anybody who can’t procureyeast to make dough rise its flour waterand the time to allow it to ferment andcreate a natural yeast that said thebread I made with store-bought yeastgarnered rave reviews so this is what Imade Oh nicely doneI’m impressed Mike my Dutch oven loaf sopainstakingly made over six hours ofkneading and rising and baking has nowbeen validated by none other than AnnaOlson and what she says about her craftmakes sense baking is a family affairjust as ingredients measured togetherjust so can make the perfect cakegetting the right mix of anything in abowl is the recipe for a happy householdyoung family she says they’re asking herabout claw songs pancakes waffles andcookiesyou making French macaron making come ondog covered cake like this it’s it’sthat next level up to court so there’s athree elite and even and if you’ve neverbaked before starting with Frenchmacaron well but be a bit of a challengeone worth taking on provided theingredients are available but I suspectmore Canadians today will rise to thechallenge[Music]