Posts tagged ‘loaf cake’
Last week I turned in my senior quote. I did a slight twist on Harriet van Horne’s quote and submitted, “Baking is like love. It should be entered into with abandon, or not at all.” Every aspect of my life, baking no exception, intertwines with heartfelt emotion, passion, and optimism. I have always been, and will always be, a girl who wears her heart on her sleeve.
I’m the kind of person who is confident about true love, believes that all people deep down are born good, and can’t help but suspect that karma really exists. I have never been someone who places priorities on logic and cold hard facts, but instead intuition and what your heart is telling you.
English, history, and topics involving different cultures and philosophies are predictably my favorite classes. I despise science and math. To me, those subjects emphasize a detachment that I can’t get past. I don’t see the beauty in numbers and unchanging, unemotional laws.
It seems that I would see baking the way that I see everything else – throw my soul into it, use feel instead of precise measurement, and consider recipes more like suggestions. There’s such a romance to imagine being in the kitchen without notes, just using your heart to produce something beautiful, and yet, it’s just not how I work.
On Halloween, my friends D- and M- came over to bake. If they were expecting me to approach baking the way I see the rest of the world, with a carefree attitude and sentimental lightheartedness, they were surprised. They did all the measuring and mixing themselves, but they had to be as precise as my standards. As M- measured out the flour, I showed him how to fluff it up in the bin, fill the cup using a spoon, and level it off with a knife. I showed D- how to use the scale when portioning the cream cheese.
M- began to use the wrong side of the knife to level the sugar, using the curved edge and measuring out less than the full cup. When I pointed this out, he rolled his eyes and said, “Jeez, Elissa, baking isn’t a science.”
Without even thinking, acting on pure instinct, I told him, “Yes it is.”
Yes, there is a romance to imagine someone working without recipes, knowing the exact feel of the dough. But I’m not experienced enough to know everything by feel and create recipes in my head. And while I’ll frequently swap ingredients in recipes to match my preferences, I am as exact and scientific about measuring as possible. While it doesn’t seem to fit with the rest of my outlook on the world, it works for me.
In science especially, I find the need for precision exhausting. I’m not patient enough to pipette liquid into a beaker drop by drop to get exactly 30 ml. I just get bored repeating the same experiment five times to get enough trials for an accurate average. But weirdly enough, this is one of my favorite parts of baking.
When I chop and measure out exactly 4 ounces of chocolate, using my little scale, I focus so intently that I don’t think about anything else. Classes, college apps, my social life – none of it even makes an appearance when I bake. It’s not possible for my mind to totally clear while I have so many responsibilities, but there isn’t much room left over to think about my grades while I’m weighing 100 grams of sugar.
It was weird to realize that I see baking as a science, but I stand by it. I love knowing how the ingredients work together, seeing how a slight change in ingredient or technique can drastically change a dessert. Even though I love the idea of an Italian grandmother making gnocchi by memory, or a patient baker kneading dough entirely on feel, I also love the way I feel when the scale reads exactly three ounces. Somehow, I can see a beauty in that too.
The pumpkin bread that I made with D- and M- was devoured in minutes that night at a Halloween party. When I arrived with the warm loaf, only one person was hungry enough to cut a small slice. But when he went back to practically inhale another, everyone followed, and the loaf was cut into huge square chunks until every last crumb was gone.
My summer reading book this year is Gulliver’s Travels. It’s a classic, full of satire and adventure and fantasy. At least, according to Cliff Notes. I can’t seem to focus on poor Gulliver and his compelling travels when it’s a gorgeous summer day and we have ripe bananas. No, I think I’ll make banana bread instead.
Unlike most people, I don’t make banana bread when unsightly brown splotches bloom all over our bananas. Honestly, I like banana bread so much that I can never wait for them to become overripe. I end up stashing them in a paper bag and waiting about a day, hoping they’ll be aged enough by the next day. I’ve even been known to use perfectly firm, yellow bananas for my bread, just mashing them extra soft with a fork. I know it compromises flavor. I can’t help it.
So like most people, I’ve tried a fair share of banana bread recipes. I’ve teetered from the traditional path a few times – chocolate chips, cocoa powder, nuts and no nuts, dried fruit, coconut – but when it comes down to it, plain and simple banana bread is what I really like. My dad has made banana bread on occasion for as long as I can remember, his favorite being Martha’s recipe (with half cake flour). Me, I still haven’t found The One. But this one came pretty close. It comes from Elise at Simply Recipes. I followed her recipe to a T (except that I sprinkled quick cooking oats over the top) and before long the house smelled like warm bananas. Mmmm. Definitely more enthralling than Gulliver’s Travels.