I like to bake. But I find that I’m not fond of baking the same thing in the same way more than once. That makes me a bit of an experimental baker — my family has stories they’d love to share — but I do enjoy the anticipation of it. The chemistry. Even if the results are somewhat, um, surprising.
I have a sourdough starter going right now from the book Bake! A week ago, I didn’t know what a levain was, or that sourdough starter even existed.
Now I have a batch of something fermenting on the counter. Every day for the last 5 days, I open up the container, smell it, throw half of it away, then “feed” it with fresh whole wheat and nonchlorinated water.
Then I realized how much of a metaphor baking bread is to creating Red Piggy Press. I have no idea if it will be a crusty, chewy, feel-good experience. But the discoveries happen every day, and I do believe.
{ 0 comments… add one now }