Bread #174

Back to baking! Here is my last bread, decorated with the college S:

Bread #174 – Weizenvollkorn

I enjoy baking for a variety of reasons. Eating it is not the most important 🙂 I find baking, and especially leavening, a process that demands respect for its timings, in exchange for minimum requirements (flour, water and cozy ambient temperature). I mix the ingredients and I know that in a few hours the dough will be ready. There is no way to make it faster (apart from raising ambient temperature, but still) but from my side there is not even such intention. I bake only when there is enough time. I actually try to follow this principle for everything, which is sometimes clashing with expectations around me – either I get pushed to act faster, or worse, I am expected to push others. The result is that I get really uncomfortable (in both situations), and the task gets delayed or derails completely, which is not better than letting me complete the task at my pace.

Apart for the metaphorical considerations, bread #174 tastes delicious 🙂 Till next time!

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