Like the heart, which pumps blood and sustains breath, our daily activities move along according to the rhythms we hold, either giving or keeping what’s vital from us. Rhythm is time and bread-making is nothing if not a respect for rhythm-yeast, fermentation, heat.” The same holds true for life. Buford explains how, “everything in time, everything good in time. Bill Buford, journalist and chef in training, concisely described the process of bread-making he learned during time spent with a French baker. A part-time bagel baking job will do this, you know, when one is scheduling sleep and all else according to the demands of the dough. Rhythms and baking have been on my mind and a new part of my routine as of late. Editor: please enjoy this latest post from Brazos Fellow Savannah Anne Carman.
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