What I found especially interesting is the idea that an ingredient can organize a household, not just a meal. Bread does this in a very different way when it becomes part of the daily rhythm rather than something served alongside a meal.
As a sourdough baker, I see this in a small way at home. A starter creates its own rhythm of feeding, fermenting, baking, cooling, slicing, and saving a piece for the next meal. The loaf may take hours to make, but once it is on the table, it can make the rest of the meal remarkably simple.
Bread carries more than food on the table. It carries time, habits, and sometimes a whole household routine.
I eat rice as a staple and am looking forward to trying your recipes to make my own feast!
What I found especially interesting is the idea that an ingredient can organize a household, not just a meal. Bread does this in a very different way when it becomes part of the daily rhythm rather than something served alongside a meal.
As a sourdough baker, I see this in a small way at home. A starter creates its own rhythm of feeding, fermenting, baking, cooling, slicing, and saving a piece for the next meal. The loaf may take hours to make, but once it is on the table, it can make the rest of the meal remarkably simple.
Bread carries more than food on the table. It carries time, habits, and sometimes a whole household routine.
Love this reflection on the similarities with the starter — it's making us think about our relationship to ferments in general! Thank you for sharing.
https://miroslavjovi.substack.com/p/zdrav-kao-dren-cornus-mas