Finally chose to hand-cut the dovetails on a walnut jewelry box for my wife instead of using the jig, and the extra 3 hours were SO worth it for that feeling.

Has anyone else found that slowing down for a special piece just hits different?

3 comments

3 Comments

Remember when everyone was into those fast sourdough recipes during lockdown? I tried one and the bread was just okay, kind of sad really. So I went back to my grandma's way, letting it sit cold for almost two days. The wait was annoying but biting into that first slice, with the big holes and tangy taste, it was a totally different thing. It wasn't just food anymore, it was the whole quiet process you could taste. That's the feeling you're talking about, I bet.

kim.wren6d ago

My friend tried a 24-hour sourdough hack last month. His loaf came out dense and gummy, like a sad sponge. He finally gave the full three-day cold ferment a real shot, and the crust actually crackled when he cut it. Said it tasted like patience, which sounds weird but I get it now.

lisa8394d ago

My first loaf could've stopped a bullet.