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Day 22: self isolation/covid 19/2020. Flour, water, and time. Simple ingredients for a complex process. I started fermenting some dates in water a few weeks ago, then made a biga yesterday (an Italian form of a starter), and today made a few loaves of bread, and managed to save a little bit of the starter for the next time, so that is now back in the fridge slowly bubbling and fermenting, waiting its turn. Fermentation, mixing the flour and water, watching the bubbles form, and dough rising. It’s a long wait and requires patience and process, and learning, every time.