About dopest dough

The Best Thing Since Sliced Bread
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There is nothing more ingrained into our collective than our connection to bread. I've always said, "Nostalgia drives The Baker." We're always chasing to replicate that one moment or experience. 

A vacation somewhere with a prized crusty loaf of sourdough; you're afraid to touch it too much because every last crumb is most definitely worth it's weight in Gold. The bodega guy in Greenpoint, handing you the best bagel you've ever had, after you've just peeled yourself off of your buddy's floor, saving you from a night full of debauchery with the band, giving your last $2.50 it's true value. Yes. Saving grace in the form of a crusty, salty, NYC bagel. Saving grace chased with death by cream cheese. He knows just how you like it. 

Perhaps it's recreating a moment as simple as sitting down with your Dad before school for some rye toast and jam. The good stuff. While a subconscious motive for most, I choose to embrace it. 

Turn to the Dough 

What started as self prescribed physical therapy after having two carpal tunnel surgeries, working with dough bloomed into a wonderful opportunity to embrace this odd level of creativity; Recreating a moment with flour, water, and salt, and a whole lot of soul and self-discipline. Knowing when to let go and ease off. Knowing when you're doing too much or too little... balance and rhythm. If you're baking with this level of mindfulness, a great product is a given.

Succumbed to the Doughverlord. Like a junkie, the good carbs and perfect loaf being my crack: Gotta have it.