One of the fringe benefits of baking are the smells. It's kind of strange but two of my favorite smells are ingredients rather than the final product. The smell of the "sour" used in sourdough bread is to die for. Most people hate it but I love the smell of fermenting yeast. My new favorite smell is cardamom. It's an expensive spice that is used in danish dough. We mix danish dough every 3 days and I gladly volunteer for dough duty. The cardamon is bought in pod form and it is ground into a powder. I also volunteer for that duty. I probably appear very eager to take on any task but it's all about the smell...
steve's news
Friday, February 5, 2010
cardamom...
One of the fringe benefits of baking are the smells. It's kind of strange but two of my favorite smells are ingredients rather than the final product. The smell of the "sour" used in sourdough bread is to die for. Most people hate it but I love the smell of fermenting yeast. My new favorite smell is cardamom. It's an expensive spice that is used in danish dough. We mix danish dough every 3 days and I gladly volunteer for dough duty. The cardamon is bought in pod form and it is ground into a powder. I also volunteer for that duty. I probably appear very eager to take on any task but it's all about the smell...