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To say that I live in a bakery is kind of an understatement. Even though the operations of Aero have gone from our home, we still churn out sourdough loaves, baguettes, cookies, scones and teacakes weekly – if only for ourselves, friends, and family. I have easily baked a thousand loaves in the last three hundred and sixty five days. On top of bread and pastries, discarded starter has gone into pancakes and breakfast items. Even now, as I sit and type this post, I am getting up every thirty minutes to do bread turns. Mike stands behind me making flour tortillas from scratch and I can hear the squeaking of our tortilla press. He’s even wearing a linen baker’s apron! He has gone down a different path, experimenting with ramens, noodles, and tortillas. All things that I can get behind.
I may have let go of the bakery but the bakery never let go of me.
Far from getting tired of our kitchen floors being covered in flour dust, what we have as a unit (roommate included) is an equal appreciation of jam, butter, and avocado toast, which we connect over cups of coffee in the mornings. We share the justification of munching on teacakes by going on group runs. Japanese ramen and Mexican dishes run rampant on our weekly menus.
There was a time when we were the only ones dishing out gluten products from scratch. But during these troubling months, I’ve seen more and more people turn to bread baking and I can’t help but rejoice on the inside. Visiting the grocery shelves these last few months has shown me that people are hanging onto bread flour and active yeast lately. Hopeful me is standing by the sidelines with jubilee cheering on a healthier reformation around carbohydrates. For those who haven’t jumped on the bandwagon, here’s a bit of pretend. Or for those thinking of starting, a worthy wish list to consider.
+ A mill to get the freshest quality flour.
+ A Cast Iron Combo Cooker that’s affordable but also quality stuff.
+ A reliable rolling pin to ease the process (if you know, you know).
+ A linen apron, so that you can do turns right before work.
+ A Kitchen Aid Mixer, a.k.a. a baker’s best friend.
+ A tough bread knife that can cut day old sourdough (arguably the best kind).
+ A decent cutting board.
+ A bread box, for those who don’t freeze their bread (we do).
+ A marble pastry slab to keep dough cool while rolling.
And of course, jam, decent butter, and market avocados.
Any questions regarding bread baking, I’d love to help. Say hi on my Instagram.