Baking

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I was making fresh strawberry scones the other morning.

I dumped a small pile of flour on a piece of waxed paper so I could flatten the dough and cut it into scone-sized triangles.

“Is that your bench flour?” C asked.

“My bench flour?” I looked at him, unsure of his reference. “You mean this pile here? Is that what you call it?”

“Yeah. And you save it when you’re done.” I spread the flour with my hand and plopped the dough onto the flour where it (hopefully) wouldn’t stick. I rolled it into a ball, worked it for a minute, then started to spread it out.

“You save it?” I asked, a bit incredulous, knowing what my ‘bench flour’ looks like when I’m done. In fact, as the dough stuck to my hands, I would rub little bits of dough off my fingers and into the ‘bench flour.’

“Why wouldn’t you save it?” C asked. “It’s just flour and little pieces of pie crust.”

“Well, not really….” I thought for a minute. “What if you are making chocolate scones? Then your ‘bench flour’ has little bits of chocolate dough in it. When you roll out your pie crust, it gets chocolate in it.”

“That’s half the fun,” C replied, mischief creeping into his tone. “It’s like a treasure hunt. ‘What will I find in my bench flour today? Oh look! A whole blueberry!!’”

“That’s gross,” I stated, but I laughed in response. “I think I’ll throw out my bench flour. Thanks.” Funny or not, there will be no “treasure” traveling between my baked goods.

But from here on, every time I eat something from a bakery, I will wish there were some things I did not know.

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