Baking Bread and Memory

September 1, 2011

Feature

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 wasĀ  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?

 

 

About charles frenzel

I've been writing all my life. I've also painted, composed, sculpted, contributed to molecular research, advanced some mathematical concepts, lived on a sailboat, and worked for a Nobel Prize winner. Nothing in my life has pleased me more than to share my life with my wife and friend of over forty years.

View all posts by charles frenzel

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