I have no childhood memories of eating homemade bread. It’s not that my Mother dislikes cooking, as she often shares with me a new recipe she is trying, I think she just had her hands full raising four children while working as a Registered Nurse. No memories of my Grandmother making bread either, however, her fresh pan-fried Rainbow Trout— she and my Grandfather caught in a local stream— I remember well, along with raspberries from her garden and fresh spring rhubarb, with which she always supplied a small dipping bowl full of granulated sugar. Yum! What an amazing concept for a young boy; dip that sour stem into enough sugar—and I mean load it up—and it actually tastes good. So the question becomes; when did bread making fall out of favor, or was I merely brought up in a family with limited culinary interest?
I bring up bread since it is far more likely that the average person will have an experience with bread making in the family kitchen than a memory of cheese making at home. Unfortunately, both of these processes of fermentation have all but disappeared from the home kitchen of the 21st century.
