I am energized. Tonight. I am still with my family in Michigan. it has been a full day.

I am writing to point out that while I have been here, I have been baking. 1 big loaf banana bread, 4 little lo(a)ves banana bread, pitas, 2 batches of granola, 1 loaf SEEDY SALT inspired bread, bagels… and tomorrow I intend to back 1 attempted replica SEEDY SALT bread, and more banana bread. My family’s favorite bread, SEEDY SALT, is no longer in production since THE JOURNEYMAN in Fennville shut down last month. My SEEDY SALT inspired bread was whole wheat oat flax wheat germ soy milk yeast water kosher salt sea salt caraway seed fennel seed sunflower seed. It was round free form loaf. Tomorrow because I intend to recreate a replica of the SEEDY SALT bread, I intend to make a hard-crusted elongated free form loaf with unbleached bread flour water yeast rye flour whole wheat flour sea salt fennel seed flax seed nigella seed sesame seed olive oil kosher salt (they use grey sea salt). We shall see. I have limited experience with bread flour. yet fun! fun! fun! I have a sponge sitting out overnight for my starter in the morning!

I feel joyful to work dough to bake bread. to create bread. like raising baby veggies.

I have been thinking as I bake of el orno de tierra that Daniel and I made in Mexico. What fantastic fantasticness it was. mmm

when Daniel parents’ went to the ranchito in August they returned with photos. In one el orno was visible. Over the dome of el orno there was a tarp to keep it from disintegrating in the rain, yet on the flat tabletop area there was green! all the seedies were sprouting on the counter from the earth of the oven — que bonito