I hated white cake, not eating it but making it for people. Since the very beginning it’s been a struggle. The last straw was when I was about 21, working long hours as a bakery owner. There was very little that was not made from scratch there. When I say “scratch” I mean measure the butter and flour and so on, I don’t mean open a box of mix and add an egg and some oil or bake the premade cookie dough.
It was pretty easy to come up with a great recipe for almost everything we had on the menu, except white cake. We tried ones with oil, ones with butter, all-purpose flour, cake flour, the variations were endless. Finally we picked a butter cake that was pretty good… so we thought.
Years ago I made a request to a German teacher who was a regular customer at my bakery, that when she went on her next trip to Germany to please bring me back a bread cookbook or two and I’d pay her for them. The ones she brought were in German, as I had hoped, and had some great pictures too!
Now, I don’t speak German. That was the language class I took for a few semesters in high school. In hindsight I should have taken Spanish. The only phrases I remember are “I don’t know” and “I have no money”. Really useful phrases (insert eye-roll), not something like “where do I find great food?” or “two beers please” (my best Spanish phrase at the moment). Nope. I won’t be traveling to Germany any time soon the way it sounds.
The recipes look wonderful, or the pictures do at least. I started roughly translating a few that I wanted to try first shortly after receiving the books. Well, I received a request for a sunflower seed bread and wouldn’t ya’ know there’s a recipe for that in both cookbooks!
“Know your food, know your farmers and know your kitchen.” It’s a quote from Joel Salatin that has been floating around social media for a while now. I do agree with it but what about know your baker? You probably should; especially when your baker is a farmer too! How handy is that?! Grown your grain and bake them too… or something like that.
It’s that time of year where our meals start looking boringly familiar; meat, and cellar vegetables, you know potatoes, carrots, squash, cabbage and some rice…or tacos. This is usually when I try to mix things up a bit and start slathering the vegetables in bacon fat and olive oil and roasting them. It’s a nice change. Who doesn’t love anything cooked in bacon fat?!
The fire is lit in the old stove slowly warming the oven for the day. I’ve got a day of bread baking planned. My coffee is hot and the flour mill is grinding away. Morning is my favorite time of day. Once I’ve got enough flour ground for the first batch I can get started. For now I’ll steal away a few quiet moments and tell you why I love to use my home-grown, home-ground, whole wheat flour.