Social Media Submission: Budding Baker’s Adventure

From the mounds of flour to the winding mountains, lets expand our worldview through our passions and hobbies!

[colb-lee3791]

Here it is, the final project piece for my baking escapades of May! A classic brioche, with subtle, simple, but refined characteristics to its taste. However, do not let its fluffy, austere facade fool you, behind the loaf lies pounds of science, measuring gram by exact gram. Each step of the process is calculated from the time it takes to rise, knead, and rest. Bread making at its essence, along with any other form of baking is in my opinion a type of science, which requires careful consideration, attention, and understanding. I dedicate this work to the bakers of the world!

[colb-lee3791]

After eating a dubious amount of carb loaded breads and baked goods, I thought it was time for a little breather, and I’m not talking about loosening the belt around my pants. I needed to get excercise, shed a few pounds, and earn my ideal summer body after all. Yet, attempting to summit the Mighty Mount Olympus with a band of rag tag inexperienced (and out of shape) hikers, was not the best idea. Reaching the saddle of Mount Olympus had me panting, and feeling like my legs were going to split. Yet the sheer vastness of the view ahead of me put the pain farthest from my mind.

[colb-lee3791]

Believe it or not, one of my favorite past times is researching cooking recipes. I love looking at all sorts of cuisines and types of food that can be found across the world. I take pride in this because it helps me feel more connected to the world around me, and helps me grow more understanding and accepting as a person towards different cultures and perspectives.

This is how I found this Korean bakery inspired recipe called Korean sausage bread or Sausage ppang 소세지빵 (so se ji ppang). This recipe in itself is a fusion dish combining characteristics of a classic Italian pizza dough, and putting an American spin on it by making it similar to a hotdog bun!

[colb-lee3791]

Its break time everyone! Time to break away from the kitchen, and head for the hills, literally! Right after making pizzas in my kitchen for a solid three days, I needed to inhale something other than flour dust.

In all seriousness, the mountains surrounding the Salt Lake Valley are a sight to behold on and off of them. People often say that humans build around or build out of the environment, but if within a fifteen minute walk you can be in the middle of a city, and then smack dab in the middle of the mountains you know then Mother Nature is really all around you. Honestly we live in such close proximity I don’t fully know whether or not we live in nature or out of it...

[colb-lee3791]

First project of May, a Neapolitan style margherita pizza with home made dough. My lopsided, directionally challenged dough took three whole days to ferment, but was worth it!

Italian food is one of my favorite cusisines and something that I love cooking the most. I love how it can take simple ingredients and utilize the best aspects of each ingredient and combine it into a cohesive and simply delicious harmony of flavors!

[colb-lee3791]

The Adventures of a Budding Baker Begins

Summer break has begun, and it is time to let go of all pretenses of responsibility, obligation, and overall common sense. 

Let’s bake bread, go on hikes, and eat food