The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Open letter to "my teacher"

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proth5's picture
proth5

Open letter to "my teacher"

I always thought that you were logging in to these pages and today in a confluence of our two time zones and personal schedules, it was confirmed.


You never seem to post here, but I am sure that many people would love to hear from you.


You are not the person who taught me to bake.  I had been home baking for many years before I knew who you were.  But you were the person who brought all of that baking into focus; who taught me how to learn to learn this craft.  (Just too bad how old I was at the time... jeez...)


You did not teach me everything I know.  According to your own words, you will be glad to hear this. But you have inspired much of that learning.  A casual word tossed my way (probably just to get me stop asking endless questions) led to months and months of reading about milling techniques - countless hours of milling and observing - and when all is said and done, some pretty unusual results.


You said something to me once that implied that I might not have been proud to have learned from you.  I don't know why you would think that (probably as a result of my not "naming names"), but I am.  On these pages I name you only as "my teacher" so as not to add your credibility to my own. "Her baking teacher," the reader might think, "well, that proth5 is still crazy." I can be disregarded.  That is how it should be.  Of course, this being the internet - you could have said "Me - that's me..." at any time.


So, here I will thank you for all the unwitting inspiration you threw my way. Thanks for having the (limited) patience will all my questions.  Thanks for teaching me the "not fun" technical stuff.  Thanks for the great quips and quotes.  If you haven't seen me around, it is not only because of the stupendous effort it takes for me to travel to your location, but because you gave me the very best piece of advice - which is that I need to go and do the baking.  That's where I spent my "non working" time in the past year.  You might have read about it on these pages.  However, if you know how to make those lovely loaves with the parquet like crust that I posted a while back, you could do me a big favor and explain it to me.  It would save me a lot of experimenting.  Really.  It would help me out a lot.


I hope you are having a good time at Europain.  Trust me, I would be there (oh, any excuse will do for a trip to Paris...) except for the fact that I am on an island on a whole other ocean.


Je vous prie d'accepter l'expression de mes  sentiments distingués.


"your student"