by Heather Schmitt-Gonzalez / Thursday, March 10, 2011
Banana Cardamom Sandwich Bread
Ha! Three little ones at home. Two of them under 2 years old. Dream on, sister. So I did the next best thing and ordered a copy of the book Wyn works from and is inspired by, The Tassajara Bread Book by Edward Espe Brown from PaperBack Swap. Um. YIKES! Way over my head. At that time. I was still scared of the yeasties, so a book full of formulas was like Latin to me. No clue. But I read it and made notes in my notebook and was determined to bake a yeasted version of banana bread that was in the book. Only, it was sandwich bread as opposed to the snacky-breakfasty type of banana bread I was accustomed to. Years went by and I never worked up the nerve to bake the bread. The book hung around and took its transfer from working bookshelf to display (and consult) bookshelf. It was packed away and moved to our new house.
sourdough starter in my fridge. The time finally arrived when I could look at the Tassajara Bread Book without trepidation. No fear. Actually with a pleasant understanding...and cognition. I wrote down the formula all over again...plugging in the ingredients I'd need to bake this bread so long in the making. I was able to substitute flours...and swap out the original cinnamon for cardamom...and even pick the sweetener I knew I'd like best in my loaf. It felt good. It FEELS good. This is sort of like a milestone for me. It marks the fact that I am a baker. No, not a master baker or a professional baker...a baker comfortable in her own skin and confident enough to offer up her services, if needed. And I still have that dream of working in an active little bakery in a sleepy part of town. Crazy? Perhaps...
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.