One step at a time.
I’ve mentioned that I enjoy baking, but I’ve never dedicated a blog post to the topic, so I decided to do so today.
My interest in creating food began when my grandma asked me as a kid to hold the hand mixer to create the batter for her steamed cake recipe. Let me just say, it was quite an arm workout! She told me to keep it running for a good 15 minutes, which felt like eternity, but watching the delicate ribbon-like texture forming made it worth it. 🍰
The first time I baked cupcakes, it was quite disastrous. I didn’t know I had to soften the butter before mixing it with the hand mixer, so I ended up with rock-like pieces scattered throughout the random plastic bucket I had found in the kitchen. (My only experience in baking before this was with the Nestle Toll House prepackaged refrigerated cookie dough from Safeway.) The cupcakes tasted fine, but I hated the process of scooping bits of batter into 24 tiny paper liners. So much so, that it wasn’t until years later that I baked my second batch of cupcakes.
I started baking more frequently in middle school, after purchasing a stand mixer at Target on Black Friday, and that’s when I absolutely fell in love with the process. Something about seeing raw cookie dough transforming into golden brown chocolate chip cookies is so magical and satisfying (also in the literal sense).
However, for years I baked exclusively cookies. Then, I slowly graduated into quick breads. 🎓
For quite some time, I still stuck with cookies, quick breads, muffins, and the rare donut. Clearly, I was afraid to bake with yeast. I was afraid of failure. I was afraid of trying something new, although I loved baking “new” variations of cookies or quick breads. I also only followed other people’s recipes, never intending on creating my own. It wasn’t until recently that I started baking with yeast more often, telling myself, “What’s the worst that can happen? I would just end up with shitty bread.”
Today, I followed this recipe for garlic herb breadsticks, reminiscent of the never-ending Olive Garden appetizers. It called for three cloves of crushed garlic, but ain’t nobody got time for that, so I used garlic powder instead. 😁
As you can tell, they didn’t come out looking quite like breadsticks, but they nonetheless filled the house with a lovely Italian herb aroma even better than the Olive Garden version, I dare say. And can we take a moment to appreciate the fluffiness?? Mounds of fluffy, doughy, savory goodness in every bite. 🍞 What more can you ask for?
Baking with yeast wasn’t so bad after all. It takes a bit more time, but it’s all worth it. At least I didn’t end up with shitty bread. This time. 😉
“If it scares you, it might be a good thing to try.” – Seth Godin
Question: What are your experiences with baking or cooking? Love it? Hate it?