Weekly Breadcrumb is a weekly series where I look back on what baking has taught me, shown me, or reminded me over the previous week. A lesson, or gift, I have received from baking.
I didn’t bake too much over this past week. I made a sourdough whole-wheat bread from a recipe I haven’t followed before, and it turned out pretty tasty. I also made some dairy-free biscuits following a recipe that called for regular flour, but used fresh-milled flour, and crossed my fingers that they would be good. They weren’t. These biscuits were so dry and really tasted bad. We still ate some of them.
The reason for trying a dairy-free biscuit recipe was that I was testing out removing dairy from my diet for a couple of weeks to see if it helped some skin issues that I’ve had. (I don’t think it did.) So basically I think I can have regular biscuits again!
Anyway, back to the dairy-free biscuits. These were made with olive oil, and I used fresh-milled spelt. I truly had high hopes for them, especially since they seemed to come together well.
It wasn’t until I tasted them that I realized how bad they were. But I learned something from the experience – for example, I think I used too much flour, which made them very dry. Also, maybe biscuits made with olive oil just don’t taste very good to me, compared to making them with butter and milk. Another lesson that I will learn again and again: sometimes what I bake or cook doesn’t turn out, and that’s just always a possibility. But never the end of the world.
It’s also good to remind myself of the delicious things I’ve learned to make, and that an occasional failure doesn’t mean that I’ve failed as a cook!