It started with a bread lesson. "Will you teach me to make bread?" one of my housemates asked. "Yes," I said. And then, after a pause, added slyly, "if teach me to use the sewing machine." And so the house skillshare, scheduled for an unspecified day in the dark of winter, was born. Now every time one of us demonstrates an interesting talent, that too is added to the list. Mixing craft cocktails. Speaking French. We have rather a lot of odd knowledge bumping around our collective heads. By the time winter comes, we may have to establish a school.
Thinking about what parts of this craft are most essential to a home baker has been rather like pruning a knowledge tree. Each twig is budding with possibility, but to see the scaffolding of sturdy branches underneath, one must cut away the small wood. Only, how small is too small? What if the twig is especially lovely? I spend so much of my life looking out from between the branches that I've rather lost perspective.
Out of this pruning and practice, I hope to emerge with some better sense of how to communicate the making of bread, or at least, the making of my bread. It is a specific variety, this tree of mine. A gnarly, russeted, late fall apple, perhaps, rather than a tidy dwarf tree with easy, smooth fruit. Or maybe I flatter myself. My bread is no Karmijn de Sonnaville. At least, not yet.
Anyways, I think, after I get over my old terror of standing in front of the class (and standing around my kitchen with friends should be a good start), I would like to teach some bread classes. It is all very well to tell you what goes into my loaves, but even better to show you. What do you think? Would you like to learn something more of wholegrain sourdough?
Red & White, Mountain Rye, Vollkornbrot, Country Rye
Bittersweet Chocolate and Malted Chocolate Chip Cookies
Black Sesame & Fennel Palmier
Granola + Shortbread
Wednesday Order (due by Sunday night)
Brown Butter Shortbread
See you soon!
Owner | Baker
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