![]() In fact, “slow cooking” in general-whereby a dish takes many hours (even days) to cook-is integral to almost all indigenous cultures. Sourdough is thought to be the most ancient form of leavened bread and was used throughout the Levant more than 5,000 years ago. Of course, the process of naturally fermenting bread didn’t begin in 2020. Not only did this process require time, patience and a bit of an attachment to one’s abode to execute properly (it takes about 24 hours of feeding, folding, fermenting and forming, before actually popping the dough in the oven), but there was also a sense of connection and community that accompanied the exchange of pictures, recipes and even starters, as neighbours dropped bubbling jars-of-possibility on each other’s doorsteps. For the first time in a long time people had…time…and were increasingly drawn to cook methods that took up that time.Īn oft-joked-about example of this was the sourdough spectacle, whereby novice cooks throughout the world became expert bakers, perfecting and comparing fermentation tips and bread-making tricks. With grocery shortages and restaurant shutdowns, many took togrowing their own produce and making their own meals. It was a forced slowing down with heartbreak and consequences, but for some individuals, communities and even industries, there were profound lessons learned.Ĭertain folks found these lessons in their kitchens and gardens. Words and recipes by Ellie Shortt Photography by Don Denton
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