When I get a new bag of flour - I transfer it from the 50# paper bag into several containers. A couple of these sealable containers hold about 10 pounds each, one holds about 25 pounds and one about 5. I cut the 'identification label' off the bag and tape it the bucket. I use a big scoop to transfer the flour - but I see the flour and smell it. I see the consistency.
The flour is the foundation for the breads that will be built on it. Whether it is the freshly milled rye or wheat berries that add heft deepness to the flour of the rosemary, thyme or dill that gives an altogether different caste to the lightness of the flour or the fig and fennel that provides the sweet/licorice-like contrast or the meatie texture that comes from flax meal and seeds added to the dough.
Then I think of what it will make. Round crusty loaves for my customers - very soft on the inside and yet crunchy. Flavorful from the resting time it gets with water and a little yeast, yet mild. No preservatives, oils or chemicals added - just water, salt and yeast --- and time.
Baked on the stone - steam sprayed to help with the oven spring and crust building flavor. Removed from the oven at it's finish temperature. Only twelve approved flavors for sale - but endless opportunities to try.
And, the pizza crust - to hold the flavors that serve as a focal point for a family gathering. It's a challenge to get that crust finished while also getting the toppings cooked, but not burned. Subtle and bold flavors all held together with the crust which could be fluffy or crisp or somewhere in between.
And, the PB&J sandwiches for the homeless. A hundred or more in the month. Good calories and protein to tide them over - as they take them where they go from the distribution point.
From a white powder in a brown paper bag on a big box shelf to joy and food and goodness. Almost anything is a day away. Smiles and nourishment and flavor and sustenance. All in that bag - now in my kitchen soon to be in the hands of others.
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