literary baking

[barbalpern]

Hi Fellow Bakers,

I'd like to introduce myself to those of you who haven't met me at Bake! yet. My name is Barb Alpern and I'm hoping to become a full time instructor at Bake! in the next few months.  I've worked at the Bakehouse in the bread department for 7 1/2 years and also (way back in my hippie youth) worked at Wildflour bakery for 2 years.  Are any of you old enough to remember Wildflour?   It sat next door to the 4th Ave. food co-op for many, many years: all whole grains, no refined sugars, collectively run.  We used to have volunteers come in and work for an hour and a half for a free loaf of bread.  

After my stint at Wildflour I had four boys and went back to school to get my Masters in English (creative writing).  I taught for a bit at the college level, but returned to my first love--baking--in 2002.  

I've been helping out at Bake! since the beginning of January and have started to teach a little (with lots of support from Shelby, Alejandro, Kandy and Janee).  I have to say, I'm totally loving it!  Largely because our students are so full of curiousity and passion.  It's a teacher's dream to work with such a crowd!  Thanks to you all for making our job so easy and pleasurable!  

My idea for this post was to open up a spot where we could all share our favorite baking quotations.  You know, those quotes that take your breath away when you're reading a baking book or novel or poem that strikes to the heart of this labor that we are all so passionate about.  I'm not at home today so I don't have any of books handy, but I'll be posting one of my favorites soon.  How about you all?  I'd love to read the words that inspire your baking.  

Barb

[barbalpern]

I asked one of my friends in the bread department at Zingerman's if he had a favorite quote about baking and he gave me this one by Kahlil Gibran:

"For if you bake bread with indifference, you bake a bitter bread that feeds but half man's hunger."

--Barb

[barbalpern]

Here's a slice of Jeffrey Hamelman's "Bread":

"I like to think that a loaf of bread in one's hand is the result of a thousand factors that went into its making.  In a sense, the bread always seems to be one micro step ahead of us, and our daily endeavor is to come to terms with as many of the subtleties as we can.  Those who wish to conquer bread making, then, are sooner or later sure to be disillusioned.  In fact, just befriending the bread is reward enough, and a much worthier aspiration." 

I love Hamelman's philosophy because he speaks to the ongoing process of becoming a baker.  Baking bread isn't something you "get."  It's a journey of discovery and growth.  Like any relationship, befriending the bread will teach you as much about yourself as about the bread.  For me, the reward is both in the challenge and the integrity of the labor.  Not to mention all the delicious bread I get to enjoy along the way! 

Barb

[barbalpern]

Here's one about how sexy baking is:

"Give me, for a beautiful sight, a neat and smart woman, heating her oven and setting in her bread!  And, if the bustle does make the sign of labour glisten on her brow, where is the man that would not kiss that off, rather than lick the plaster from the cheek of a duchess?"                         
                                                                              --William Cobbett
                                                                                "Cottage Economy," 1821

From "On Food and Cooking:  The Science and Lore of the Kitchen," By Harold McGee

[barbalpern]

Here's a quote from Emily Buehler's book, "Bread Science," about the importance of attitude in rolling and shaping your dough:

"Cultivating the proper attitude can do a lot to help your shaping technique.  You must be confident and firm, in control of the dough, without being dominating and aggressive towards it."

Sounds like a parenting book or dog training manual doesn't it?  It's true though.  As in all things, attitude really matters! 

Good luck showing your dough who's boss and hope to see you at Bake! in the near future. 

Barb Alpern
Bake! Instructor