There is something about a cold rainy day that makes me yearn to bake homemade bread. The art of baking bread makes me nostalgic for the days of my childhood, reminding me of my gentle great auntie Bahieh. She NEVER bought bread from the store, instead baking her own loaves every Saturday. I could smell the yeast from the front door, and would walk into the kitchen: counters covered with flour, the low humming sound of a warm oven, and fluffy bread piled up high in a basket like goose down pillows.
She would tear off a piece the second she saw me, and top the bread with either some fresh grilled lamb kebab, or homemade apricot jam, depending on what she was eating that day. She set quite a high standard for me, and as I grew up I was on a quest to make my own fresh bread, and you can find my personal recipe here: https://feastinthemiddleeast.com/2020/07/08/homemade-pita-bread-khobiz-arabe
If I didn’t have time for breadmaking, I hunted down the best bakeries in San Francisco where I grew up, where sourdough bread was the gold standard. Through the foodie grapevine, I learned that there was an incredible new baker in town who not only perfected sourdough, but offered astounding creative flavors like ube, masala, and even gumbo or paella bread!
The baker’s name is Azikiwee, Z for short, and his business is cleverly called Rize Up Bakery. His goal is to make a difference and inspire young Black bakers to think outside the traditional box. As a black baker, Z feels representation truly matters. He and his team create delicious, thoughtfully baked breads made with naturally leavened, organic and sustainable high quality ingredients. To learn more about his bakery, or even order some to ship to your door, click here: https://rizeupsourdough.com/
He graciously invited me in to share some of his favorite tips in breadmaking, and I hope this video inspires you, the home chef, to make something magical in your kitchen!
