Location: United States of America (USA)
Profession: Professional Baker
My favorite way to eat bread is around the kitchen island with my family. Usually we pull the loaves out of the oven and look at each other, wondering how wrong it would be to cut them early. Then, we do it anyway, and stand there, eating. If we can wait, I usually serve the bread with some fermented vegetables and olive oil. In the morning, some fresh figs, homemade yogurt, and local honey are perfect with tea or coffee. We have not purchased a single loaf of bread in many years and always give give one and give thanks before eating. I bake hearty, 80/20 crunchy loaves for my son, and softer, heart-friendly fruit loaves for my husband.
How I use BALM Protocol
I feel you could take this course 3-4 times and still pick up new details. Bread chemistry and history has always fascinated me, but sourdough diversity and its effects give my base knowledge a whole new dimension. After making bread for decades, for some reason I always stopped thinking about the bread after I tasted it. I felt keeping tradition alive was the best thing I could do for my family. Now, I see that it was just the beginning of the story. Making breads in a healthier way, transforming those traditional recipes by expanding diversity and fermentation, and knowing how the body benefits from these techniques and the core principles, benefits us in both body and mind, while keeping tradition alive. The application of the core principles on our family recipes will be a pleasant ongoing project for me.