I’m not fond of eating cakes but I used to bake it for the fun of decorating it. Here are some of my creations.
But after a while, I had to abandon it because it was such a pain to finish a whole bundle of sweets. I’m no sweet tooth. In fact, when I was young, I had a sour tooth, if ever there was such a term for someone who craves sour food to be dipped in a bowl of salt.
I ate calamansi for snacks (it’s a tropical fruit which is small and tastes like a crossbreed of lemon and lime). I also adored sour, unripe mangoes dipped in anything salty like soysauce, salt, or fermented fish.
After discovering my love for sourdough, it was natural to get creative with this very simple bread. I call it simple because the ingredients are so basic: bread flour, oil, water, salt, and natural sweetener, which for me is not sugar cane but maple syrup. But the resulting bread is so soft, you think I added a bunch of milk and eggs in it. And even when it had been more than three days in the refrigerator, it still stays soft.
Anyway, when the school where my daughter attends asked for cake donations, I refused to
bake cake but volunteered my sourdough bread instead. To make it extra fancy and special, befitting a Cake Walk, I made raisin sourdough bread and pumpkin-shaped sourdough bread.
Below are some pictures from this creative stint.
I wish I knew how the raisin bread tasted because it was my first time to have baked that. Hopefully my gut instinct was right.
The pumpkin bread hopefully paired well with the chimichurri-pumpkin spice dip.
But for the love of art, I think this was worth the effort and very satisfying.