On Conquering Fears: The Beast that is Yeast

I'm willing to bet that you have heard and can finish Mark Twain's famous quote, "why not go out on a limb?"

Because "that's where the fruit is," of course.  But did you also know that's where the pizza is?

You heard (er...read) me right!  That's where the pizza is.  For years I have been avoiding recipes with yeast like the plague.  These years were wasted, forgoing such yeast-demanding delicacies as breads, doughnuts, and cinnamon rolls.

I'm not sure what makes yeast an object to be feared—perhaps because it is a fungi, and technically alive.  How something so small (a microorganism, if fact) can be so intimidating is a mystery to me.  

After some research on Google, however, I do know that even some popular food bloggers share this fear and post about how they overcome it.  I found this post on "Eva Bakes" after finished writing and was flabbergasted by the similarities (and couldn't help but share them).  We both used pizza to trounce yeast!  Released from this bondage, foodies are invited to a whole new world—one with croissants, danishes...and incredible pizza crusts!

This pizza is worth conquering fears for.

 

An unknown author said: "[n]ever be afraid to try something new.  Remember, amateurs built the ark, professionals built the Titanic."  Chefs can whip up some mighty fine grub, but it was by accident, by amateurs, that popsicles, chocolate chip cookies, potato chips, beer, and sourdough bread were invented.

Can you imagine a world without chocolate chip cookies?! 

I thought not. 

And the sandwich?  "Rumor has it that John Montagu, the 4th Earl of Sandwich found leaving the gambling table to be a royal pain, so he ordered meat to be delivered to him between slices of bread.  An alternate tale suggests that work matters kept him pinned to his desk, thus necessitating the fork-free meal."  Without royal pains, experimentation, boldness, mistakes, and failures, our world would be void of some of the most drool-worthy dishes we have today.

This is your cue.  Get up, undertake and overcome your fear...because that's where the fruit is.

What are you afraid of? 

I used this for the crust and this for the topping.

Renee Locks