Jonathan Schofield on Nostr: 3/3 …“It’s also more robust because when the dough is mounting like this, the ...

3/3

…“It’s also more robust because when the dough is mounting like this, the gluten is finding its way, so you don’t have to have a mechanical way to increase the connection between the gluten. It happens naturally.

And the baker is more robust. It’s economically more profitable because you are not dependent on the oil price. You’re not dependent on inflation or subsidies.”

Our culture (and me) doesn’t know how to wait. But wait a bit…

and we’ll begin to get accustomed to having less power