It’s been a long time since I’ve taken this blog seriously. I’ve thought about it. Intended to do it. The bakes have continued, but I just haven’t been inspired to write about them. I’m older. My daughter’s older. My husband though younger than me is older. Time keeps moving whether we like it or not. I’ve made the recent decision to quit my job – June 2nd is my last day. It just wasn’t a good fit for me. I have it two years. I’m planning to spend time with my family – especially my daughter to give her a really great summer and then I’ll reevaluate working. I’m hopeful that maybe I can do something in the baking arena. Not sure what, but it would be great to do something and work for myself. But, we do have to get through some home reno which is starting in a couple of weeks and so my baking may be spotty until then.
I’ve made the decision to be brave and continue with the next recipe in the Advanced Yeast Breads and Rolls chapter (number 8) in the CIA’s Baking and Pastry book. It’s called Wheat Dough with Poolish. “A poolish combines equal parts flour and water (by weight) with some yeast (the amount varies according to the expected length of fermentation time, using less for longer, slower fermentations). The poolish is fermented at room temperature long enough to double in volume and start to recede, or decrease, in volume. This may take anywhere from 12 to 16 hours depending on the amount of yeast…” Might as well try to finish what I started years ago, right? Why not? Stay tuned.
Here’s some recent practice stuff I’ve done.
The Pastry Hustle 
The yellow cake is so pretty. Perfect for spring. And the cupcakes are wonderful. These two are my standout choices if I was making an order. Enjoy being home this summer it goes by so fast. And your time with K moves even faster. When I was at bob and bob, I asked for the summer off even though Sara was older. I made the right choice and I believe you made the right choice too.
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