This new 36-inch circular table allows my laptop to rest as I settle into the cozy L-shaped bench nook in the kitchen corner. It feels like productivity thrives here, reminiscent of my favorite coffee shop during graduate school. There’s something about being part of the action—looking up to watch life unfold around me, clearing my mental palette, and then diving back into writing.
With kefir grains infusing a pitcher of water and sourdough starter in the fridge, two fermenting projects are quietly doing their thing. And all eleven of my plants (except one little poop-head) are thriving. If bachelorette, twelve-years-ago me—the one who tragically picked up her one and only browned, past-rescuing plant and practically cried to the heavens, “What do you want from me?”—could see me now, she’d be proud.
After mixing bread flour, an egg, yeast, sourdough starter, and sugar in the KitchenAid with a dough hook, I weighed out eight 137-gram doughs, pinched their little bottoms, and rounded them before covering them with a cloth to proof. “Proof,” I’ve learned, means to grow in size—a transformation thanks to yeast fermenting.
For my first-ever try at hamburger buns, I must say I grand-slammed them out of the park. In previous attempts at egg washes (brushing egg whites on dough), I’ve gone overboard, resulting in scrambled egg vibes rather than a proper sheen. This time, I lightly wetted the dough, carefully avoiding any snotty egg bits. The result? A golden-brown glisten that would make Julia Child shout, “Bon Appétit!”
What excites me most is knowing the exact ingredients in my creations. No preservatives here to stretch shelf life. Perhaps if I keep this up until I die, I’ll end up decomposing very nicely in one of those compostable bins. Then my family can return me to the earth to grow things out of me; a fitting end for someone so dedicated to natural processes.
I’ve yet to fully commit, but I’m contemplating a year without buying any bread products. As of January 4th, I’m going strong and even have half a focaccia loaf and some pizza dough I made earlier in the week resting in the freezer. My next challenge is to figure out which breads freeze well and which don’t.
I can’t wait for lunch: hamburgers on homemade buns. How fun!
Well, now that I’ve exhausted my food thoughts, I can rest easy. Thanks for stopping by. Love, Jaclynn.
Going On 40 