When it comes out of the oven its fleshy form has been converted into food fabric. It has transformed from separate entities of flour, honey, water, and salt into a cohesive final product. The yeast ate the sweet honey and churned out gaseous fluffiness. There is no evidence of its raw forms, only a delicious sustenance to last me and my family a couple more days. The story of this bread is more interesting than that of the store bought, which I picture is by shiny machines sandwiched side by side in factory warehouses.
Knowing the ingredients, the simplicity of the six of them, is another fulfilling outcome. When I compare water, olive oil, honey, flour, salt, and yeast to those of the store bought brand - all twenty-four of them with many ending in "-ate” (as in sodium stearoyl lactylate, calcium iodate and sulfate), "-ide" (as in mono- and diglycerides, calcium peroxide, and azodicarbonamide), and the smattering of x's and z's that somehow indicate their removal, their detachment from our normal everyday lives, from the common things we know and can touch and can manipulate without needing a mask - it makes me want to bake my own more often. I'm toasting a slice now.
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