I've been baking bread long before it was "cool".
I started like most people, with no knead bread over 10 years ago with the original Mother Earth News article in Dec 2008, not the Mark Bittman dutch oven method (which is better), but it took time to evolve into it.
In January I was tired of all the space that the no knead dough took in the fridge, so I started making regular kneaded white bread on the weekend for the week. After the first couple of weeks I started to make butt bread. I can split the loaves and freeze three and keep one out to start the week.
No Flour
Then the pandemic came down upon us and everyone started baking and there is no flour. I was at the store again today stocking up for the next couple of weeks but they are out of flour. This has never happened before!
I still have enough for another batch, but no extra #pandemicbaking can take place because bread is a staple in our home. Cookies will just have to wait.
Wine homebrew
Along with the bread we also have a merlot on the go which should be ready to bottle in a couple of weeks. I love making wine.
The kits that we have been using lately are almost good. They get to good around the 3 month mark, but I would never consider them better than a $10 bottle at the LC. It is still nice to have with a properly grilled steak and frites.
Also, it only costs about $2 a bottle to make with the cheap kits from Costco, so if it is better than the $6 bottle of swill I count that as a win.
Covid Time
I don't have as much time as it seems a lot of others have for new hobbies, baking, etc, but I am enjoying the quiet inbox. I am getting some real thinking work done and there are no fires to speak of.