After a harrowing journey over steep gravel roads, after morning meditation sessions and before soaking in natural hot springs, you devoured Tassajara bread for breakfast. The cookbook made its way to your kitchen, instructing you in the art of turning gloppy sponge into sweet wheat loaves. Mmm… scrumptious with butter, jam and dark roast coffee.
It’s been a long journey enriched by frequent meanderings and yeasty experiences. Learning that satisfaction lies in a perfect translucent stretch of the dough that proves the kneading is done. Bread has secrets. It takes time. Like a good friend, bread must be patiently tended