The end of year is a strange mix of finish projects, test ideas and brainstorm for 2025. The combination of create enough pressure to get to the finish line, combined with letting go and moving into evaluation and reflection. It is the best time of year.
The sunset below is from San Diego, after hanging out with Alex and the family. Is it the end of the day, or the start of the night? This in between time is when the magic happens!
Doing the work now, finishing the current projects and creating future opportunities.
In between solving problems and getting stuck, I paused and feed myself.
Seriously, I made a delicious vegan sandwich using lettuces from Star Route Farms, avocado from. Parco (no shame), Tofu Eggless Salad from Good Earth Natural Foods, Gray Pupon mustard (literally judge me), Red Wine vinegar and Mission Olive Oil from Amphora. Name drop much? Yeah, the Baguette is leftover from Saturday’s haul from Ponsford’s Bakery in San Rafael. Slowing down and paying attention to the food, caring about the source of the energy, the fuel for my day.
One of my goals is encouraging people to eat vegan food, I do this at restaurants by buying their vegan food as a vote with my dollars, thanking the staff or manager for having vegan options and writing positive reviews (honest) on Google. At home, I am trying to put a little more effort in and eat better and create my own vegan propaganda, like the photo above.
Note your energy, fuel for productivity and engagement. It’s better to take a break and eat, reset and focus in, finishing stronger. Intervals, include eating, right?
We made a Pan De Mi, Rye, Whole Grain and Wheat Levain. What??? Day 4 was amazing! We prepped a “braided egg bread,” or Challah, then baked 4 breads and prepped ingredients for tomorrow. The process and experience is designed for us to learn.
The San Francisco Baking Institute is fantastic, I’ve got one more day of Artisan 1 Breads and I need a few weeks of baking to process through the start of what I’ve learned so far this week, and I’m excited for the last day!
I’m in school this week at the San Francisco Baking Institute, taking Artisan 1 Breads. I hesitate to say school, because I am having a lot of fun. A Lot.
Day 1 was mind blowing. I learned so much it was completely overwhelming, a 10,000 ft. view of baking bread and a start on shaping baguettes. I am starting to understand the process of taking 4 ingredients, flour, water, salt, yeast; and, creating an edible structure, Bread.
Day 2 we made 3x the amount of baguettes and compared how mixing and length of fermentation changed the feel and taste of the bread, the entire experience of eating a piece was different, even with the same ingredients and cook time and temperature. Baking is an art and science, it is incredible!
I am a big fan of the week long intensive, this program is fantastic so far, a great mix of hands on production work, lectures with relevant information we apply in the kitchen, an excellent teacher and a great group of people. Structured learning, detailed information presented multiple times in different formats, hands-on practice. This is the recipe for baking, and learning success. And, experimentation. Note: the white board is our bake log for the day, the details vary intentionally and due to environment. Stay Present, Breathe.
As a side note, a lot of baking can be improved in the rest, mistakes or conditions can be adjusted for, while the dough rests and nature and chemistry happen. This is true for us humans as well, we can adjust our sleep and rest to optimize our performance or experience. Focus Awareness, Breathe.
