Knead And Listen [on Two Artists Tuesday]

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I am now among the legion of people that turned to baking bread during the pandemic-stay-at-home era. This loaf is gluten free, made with rice flour, since Kerri is allergic to gluten.

In truth, I’ve wanted to bake bread since I knew Brad the baker in California. He was a genuine hippie, a believer in peace and simple living. “Bread is a living thing,” he once said as I watched in fascination his kneading of the dough. You can tell a true master craftsman at work by watching their hands. They feel something in the dough or the wood that the rest of us do not.

My loaf was not made by a master. Not even by an apprentice.

Bill sent a photo of his first loaf and I asked for the recipe. It came as screen shots and I scribbled them into a recipe on notebook paper. Easy steps to follow but I knew from watching Brad that I would not find in my recipe any easy guidance on how to feel the life in the dough. That would come with time. Maybe. If I was lucky and diligent and practiced listening through my hands.

I’m not surprised people are turning to bread during this time of pandemic uncertainty. It is essential. The making of bread, the cultivation of wheat, made civilization, as we know it, possible. It is, therefore, a central symbol in many belief systems. Separate the chaff from the wheat. A time for harvest. This is my body. Eat.

Brad told me that the dough kneads you as much as you knead the dough. It’s a simple relationship between living things and requires complete focus. Mutual respect. Attention must be proffered.

Perhaps that is why we turn to bread in times like these. Simple relationships of attention and mutual respect are increasingly rare. Bread reminds us of what is possible, what is healthy. It reminds us of the patience that is required if we are to find our way to harvest. It reminds us of the necessity of knowing what is chaff and what is wheat, or remembering that there is a direct relationship between what is planted and what is grown.

 

read Kerri’s blog post about BREAD

 

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