Muse Baking

In 2012, I fell in love with flour. The feel of it. The weight of it. The smell of it, especially as it transformed into something glorious in my oven. I started with basic recipes, timeless classics, and I soon yearned for artisan bread with its crackly crust and webbed crumb. My daughter bought me Flour Water Salt Yeast by Ken Forkish one year for Mother's Day and that was it. I was hooked.

​

It's hard to find bread like this in my town. So, I started baking every week and pushing my loaves way past blonde to get to that dark caramelized flavor in the crust. My dutch ovens, battered and bruised and stained are my best friends now (I'm sorry I hurt you but you always hurt the ones you love, they say). In 2020, when the pandemic hit, I took the opportunity to birth a sourdough starter. She was slow going and I got discouraged, but now she's vibrant and bubbly and turns out wonderful loaves.

​

Nothing has made me happier than producing things in my kitchen. The bread became my muse for exploring all sorts of avenues, all involving food. So, let's go.