*Bread and Butter*

Weekdays are extremely busy for me. I travel from Bellingham to Seattle, sleep in girlfriends bed, snack on breakfast in class, and lunch in front of my computer at work. I don’t get to just settle into my home and be comfortable. So during the weekend, my remedy for the madness of Mon-Fri, is to get comfortable in my kitchen. Admits loads of laundry, cleaning, and homework, I make one hell of a mess in just a few feet of space.

Even though this is the time for me to make a cup of tea, listen to classical, and turn up the oven-I don’t get too cozy. I make food that are “experiments.”

This weekend I  made two very different types of bread. One was amazing and the other was weird.

This bread was amazing.  Gluten free (paleo), pumpkin banana bread. I brought it to a harvest party and, though it looks like mud, it was gone quick and people loved it.

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I ran out of eggs on this first batch of bread (I think our chickens are preoccupied doing other things besides laying their eggs on schedule with my baking needs) and thought I would do a vegan -gluten free bread. Ugh.

The recipe for almond banana bread seemed really exciting. You take chia seeds and let them plump up in water and add them to your bread. The reality, I had to mess with this recipe to try and get the right consistency and it still turned out crumbly and lack luster. The sadder reality, I still cut this bread into serving size pieces and put it in the freezer, thinking I might eat it at some point.

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The lesson that I have learned from this is when all of the comments say. “this LOOKS amazing,” ” I can’t WAIT to make this.” Don’t trust it and don’t make it.

 

*bread*

Bread.

I have embarked on a journey into the world of bread making. Currently I am waiting for bread to rise so that I can knead the dough and then wait some more.

This video is exactly that, the art of bread making and it displays that the art of bread making is as much about the bread as about the space in-between the bread preparing, kneading and baking.

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Here are the secret of sourdough-science on the spot: sourdough

I made a bread baby with the spermatozoan and haploid of wheat, buckwheat, and rye.

It was so cute and so delicious.