Because baking is a science and science is not my forte, I always follow the directions. I know nothing about baking except sometimes it turns out and sometimes it doesn't. It never turns out when it's too cold in the house, or the water for the yeast too tepid. Nothing can be "almost" or "too" in baking, it's a science goshdarnit-- precise, logical, tried, tested, and true!
I learned this about two years ago when I returned to Los Angeles after a six-month stay in Taiwan, and decided that I couldn't live the same lifestyle I lived before. I wanted to start making everything myself. I wanted to be more aware of where things came from and what impact I was making on the environment, my body, and the people around me. I hung dry my clothes. I had great plans to make shampoo, candles, and bar soap. I discovered the joy of physical activity, connected to my need to be in nature, began noticing (and disliking) the noise of cars. Somewhere in this, it also meant I would have to learn to bake my own bread.
What I learned was an appreciation for fresh-baked breads, since I also learned baking was hard for me. It felt like once you measured, mixed, kneaded, waited, and baked, there was no turning back. At least with cooking you can add extra salt if too bland, cilantro or basil if too dull, or even scramble an egg and transform any unappetizing leftover into a hearty breakfast.
Two years later in NYC with no bar soap of my own creating, all I really know is when I feel the desire to bake, change is a'comin! And as the first day of autumn quickly approaches, I present my first bread of the season.
THIS IS whole wheat banana walnut coconut and carob bread, sugar-free. Sweetened with honey, enjoyed by my honey.
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