Giving Thanks…for Bread
Thirteen women covered in bread flour, eleven mason jars filled with wild-fermented sourdough starters, 150 minutes of kneading, 500 degrees in the oven and two and a half hours of education, inspiration and fun…that was last week’s sourdough-bread-making workshop and what a blast it was!
I could wax on about the health benefits of fermenting dough, how kneading sometimes feels like meditation, and the magic of mixing starter, flour, water and salt to yield a delicious, light and chewy sourdough bread, but none of those things can compare to sharing it all with a kitchen full of friends, both old and new. Cap it off by devouring two freshly baked loaves of sourdough bread with organic extra virgin olive oil for dipping, and now you have the most perfect day.
To some, I suppose it’s just another loaf of bread. But add to it the richness of this clean food community, and to me, it is manna from heaven.
Eat clean live well,