Let’s be clear up front: I really have no credentials, no business writing a blog, much less one that has anything to do with food. I’m not young, hip, witty, artistic, or visionary. I’m not a foodie, a chef, a writer, a critic, or a photographer. I can’t cook, although I sometimes try, but I don’t eat out much either. I’m still trying to wrap my brain around the concept of a “trackback.”
Yes, the sad truth is that I possess a solitary qualification: I bake a lot of bread.
That’s all about the bread, of course: perhaps the most universal of foods, a thing virtually synonymous with food itself. Infinitely versatile and varied, everyone likes it, every cuisine includes it, and no meal is complete without it.
But I’m a stone’s throw from San Francisco, and great bread of all kinds is in no short supply here; you don’t have to bake your own to eat very well indeed.
So, as it turns out, it’s equally about the baking.
It’s about a process that engages and satisfies every single one of my senses. Really, how many activities do that and don’t scandalize your mother when you let it slip that you gave some to your husband, your boss, and the guy next door, all in one day?
It’s about nurturing my inner geek; lots of science, and a little math too – what could be better? (No, I’m not kidding.) There’s always something to learn about or experiment with, if you’re the curious or experimenting type.
It’s about knowing that there’s at least one thing my kids like about me. (There used to be more, but then they became teenagers.)
It’s about the amazing professional and home bakers and teachers I’ve met in person, in print, and in this virtual world. You won’t find a more friendly, generous, smart, talented group of people on the planet.
(Sappy analogy ahead; don’t say you weren’t warned.) It’s about something that’s a lot like the rest of my life: I try to control every variable I can think of, and it’s still entirely possible that something I didn’t think of, or can’t completely control, will crop up to produce a completely unexpected result — for better or worse. It keeps things interesting, and me on my toes, and a little humble.
And if I’m being honest, it’s about being able to look at something well-crafted, delicious, just plain necessary, and be proud that I made it. (So I suppose it’s about nurturing my inner narcissist as well.)
I get paid to help people get and stay well. Baking is part of what keeps me well (take that, Dr. Atkins), and happy. Why start a blog about it? A few things:
To create a place to park my thoughts and observations, successes and failures, to clarify and organize them for myself.
To share what I’m learning with other amateur bakers, and to meet and learn from them in return.
To find out why blogging is such a phenomenon.
So thank you for reading!