Baking Bread and Memory

Over the years I fancy that I’ve gotten pretty good at baking bread, either soda breads, regular yeast breads, or sour doughs. Lately I’ve discovered another principle behind aging gracefully. I may have to give up on my favorite sour dough. Used to be that the quick rising yeast had me frustrated because it was  ready to bake before I barely turned around. Now, the principle of short attention span leads me to favor the quick, baker’s yeast approach. Sour dough, by its nature, is slow, and I forget I’m baking until the loaf pan runs over.

Maybe I’ll share some more principles of aging gracefully. I’m getting practice, but I’ve discovered that practice does not make perfect. Or did I remember that correctly?