Life provides an abundance of side-projects, interests, work, and love. Explore the alter ego at bread.blog for bread-related things and trouble-shooting that sourdough starter and loaf. Enzymes and pH do matter.
For diving deeper into food, currently reading, highlighting, shifting, and practicing with these books: Healing with Whole Foods by Paul Pitchford, The Natural Way of Farming by Masanobu Fukuoka, Staying Healthy with the Seasons by Elson M. Haas, The Yoga of Herbs by Dr. David Frawley, Herbarium by Caz Hildebrand. As I shift with the information I receive and test it against past patterning in the body, the small details down to the oil we should be using do matter.
Life’s love affair, 粥, From Fuchsia Dunlop’s Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China:
When not making or eating congee, always have old bananas waiting for another expression of life. I’m not one to enjoy bananas with any number of spots.
170g butter or ghee, room temp
100g unrefined sugar
100g whole eggs
44g whole milk*
270g unbleached, unbromated flour*
5g baking powder
3 overripe bananas
Cream butter, sugar, salt, and cinnamon with a paddle. When creamy, add eggs. Add sifted dry ingredients in stages, alternating with bananas and milk. If using nuts, add last. Bake for 45-55 minutes in a greased loaf pan at 350°F. (Optional: add ½ cup chopped nuts of your choice.)
* For gluten-free option, replace with half almond flour and half buckwheat flour and add additional 44g milk. All dairy can be replaced with a non-dairy milk or oil of choice.
Thank you team at Ttweak for capturing this journey in a short film.
CHERPUMPLE. She is an engineering-feat that a skillful baker must also have. Cherry, pumpkin, and apple pie held delicately in layers of yellow cake and just enough frosting.