“Ma, we’ve got a ground-floor opportunity with these magic seeds.” But, it wasn’t the partnership that had convinced Jack to trade Milky-White. It was the sweet milk the green-skinned magician coaxed from her dry udders.
“Dear fool,” his mother said, and took to her bed.
Still, they prospered. Stalks grew into the clouds where the giant harvested and ground the wheat. His wife baked cakes using milk, flour and goose eggs. Jack sold the dainties, famous for a penny-weight of gold in each, to bakeries across the kingdom.
On Sundays, an incantation transported him to Milky-White, who never aged.
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