Thursday, December 26, 2013

Baking Day - A Memoir


When we lived on the farm, we often had baking day on Thursdays. On Wednesdays I would get the sour-dough starter out of our solar-powered refrigerator, break it into pieces and then stir in water and flour. It would sit overnight and was ready for baking the next day. On baking day, I mixed sour-dough starter, flour, water, olive oil, salt, and sugar together in a large bowl and then kneaded the dough. While the dough rose, I would boil sweet potatoes and make pie crusts. Then my sisters and I mashed the sweet potatoes. Then we added eggs from our chickens and milk from our goats, as well as cinnamon, cloves, nutmeg, vanilla, sugar, and salt. Afterwards, the mixture was poured into four pie crusts and baked in the wood stove. While the pies were cooking I shaped the sour-dough bread and set them near the wood-stove to rise a second time. When the pies were finished and the bread was risen, the loaves of sour-dough bread were put into the oven and baked until golden brown. By dinner time the smell of fresh bread and pies filled the air, the house was warm and cozy and the fire gently crackled in the wood-stove.  

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