While I like toying with bread making, I must confess I rarely do. It takes too long, it never comes out perfect, the dog days of Summer…I have plenty of excuses, chief among them is the spotty results of a home oven (and the fact that making bread requires more time than I have).
Let’s make one thing clear: I excel at baking and pastries but I am not a bread guru. In fact, the two techniques stand quite apart, requiring different skills and different mindsets. I make loaves, focaccia and quick breads on a semi-regular basis but I am not entirely sure you should follow my bread-making advice. There are much more qualified people.
A few days ago, lured by a recipe I saw on goop, I found myself at the stove stirring a tapioca pudding made with almond and coconut milks and a bit of maple syrup. Since the cancer diagnosis a year ago, I had to make some changes to my diet and eliminating refined sugars is one of them.