Bread can be symbolic. It has a powerful history, evokes, and reflects place and tradition. Bread progressed civilizations. Everything in this world exists to be shared, to be broken, to be lived. Baking bread requires simple ingredients, but it takes time. There is no better way to expand space than with a ceremony of bread making.
With endless resources of recipes online, this page is meant more to to gift pause to allow for space to lead from your own intuition, rather than give precise direction and the occasional easter eggs of musings. This site breathes from the deepest desire to share a love of baking with others, baking for others, baking for self, to find our own pace of meditative activity, to share, and to experience deeply. For more shenanigans and a few more recipes, visit mskarenman.com or subscribe to my recorded and rearranged streams of consciousness on Substack.
Baking can be a meditative activity. It starts with an intention of mindfulness–how you want to feel and therefore how you can imprint that feeling onto others. There are enough recipes on the internet to keep us looking for the next loaf. The practice, however, is slow down, find a few recipes, practice, share those recipes, observe and repeat. Bridge the external and internal experience.
Exploring new colors can drive creation. This is Hopi blue corn flatbreads with about 20% corn and 80% soft wheat. The natural sourdough fermentation altered the dough’s final color. Get heirloom grains like this at Barton Springs Mill. Find a local miller in the US and Canada at Amy Halloran’s website and troubleshoot your loaf at bread.blog.
Oftentimes we have bits of ingredients that we haven’t found use for or are left over from a previous recipe. Here are biscuits made with mustard butter (butter plus whole grain mustard, made for enjoying with pretzels), frozen milk (because I had to go out of town and couldn’t throw away A2 milk), discard starter (to add acidity since I had no buttermilk), and 50 grams or so of coconut milk. As long as the proportions of fat, grain, leavening, salt, and liquid are in a ratio meant for biscuits, chances are the effort will reflect time and place.