The reasons why I will never be a professional baker are too numerous to recount in their entirety but let’s go over a few shall we:
1. Lack of, you know, actual knowledge. Photos like the one below just perplex me. I don’t immediately think – “If I add XYZ, that will work.” I just shrug, pop it in the fridge and hope for the best. If it goes wrong, and that is always a distinct possibility, I can’t even usually pinpoint the failure.
2. Refusal to succumb to the details. I try; I really do. I always start out with great intentions. I bust out my thermometer/ruler/rolling pin/etc with the greatest alacrity. This will be the week I really roll it out to 1/8 in/bring it to 180 degrees/make a perfect rectangle of dough. Somewhere between sifting (yeah, right) the dry ingredients, supervising my “cleaning helper” in the sink and checking on the dinner that is inevitably behind schedule, I lose my enthusiasm for perfection or even following the bare directions. This week I 1) failed to get my dough to 1/8 in.; 2) didn’t even pretend to measure the cinnamon and sugar for the apples; and 3) threw in an extra “gob” of sour cream. A gob would be about 2.5 plops for those unfamiliar with such technical measurements.
3. Complete and total lack of artistic skill. If you have read this blog before, this one needs no further explanation.
4. Oh, and I hear that bakers have to be up early. Yeah, that’s a deal breaker.
BUT (and it is a big one) despite all of these shortcomings, I will always love to bake. You know why? Because, sometimes (often enough to keep me going) it all just works. I don’t know why and I don’t question. These turnovers are a perfect example. That crumbly mess with the extra “gob” of sour cream turned into a flaky pastry. Miraculous! Big thumbs up in our house.
You know what else? When you are the baker you get to make what you like. You might, say, like chocolate. You might, theoretically, sneak a few raisins into a chocolate one (mmmmm….).
These were from the second roll-out and they were still good…
So, thanks to Julie of Someone’s in the Kitchen for picking these turnovers. I made a half recipe and it is probably a good thing I didn’t make more.
Next week: Cottage Cheese Pufflets. These were on my short list of recipes out of sheer curiousity. Tune in next week to see if dumb luck strikes again.