“The mindful nature of sourdough production is that it can’t be rushed, in fact the essence of its success, and the accompanying feelings of satisfaction and pride, are bound into the amount of time it takes.”
-Jo Bisseker Barr, Breathe Magazine, Issue 11
There is no rush has been my chosen mantra over the last couple of weeks. Simply saying the words to myself periodically as I move throughout the day has a grounding effect…my breath slows, I feel rooted in the present moment and an opportunity to refocus on whatever task is at hand suddenly reveals itself.
Rushing has become the norm in our modern world. We run from here to there trying to accomplish what we can, all the while thinking of the next thing on our to do list. We are rarely present in what we are doing, fully immersed in what is right in front of us. I find that even when I’m not busy I feel rushed, not because I have so much that I need to get done, but because it has become my default way of being.
The practice of baking sourdough bread helps me embrace the values of an unhurried life. From the time I mix the levain for a loaf of bread to the time I take it out of the oven is usually close to 36 hours. The process cannot be rushed. The dough sets the pace, and I am here to engage with it when it is ready for the next step in the process.
Intentionally engage in slow activities that encourage you to move to the rhythm of the natural world. Your kitchen is a great place to practice this kind of slow living. Good things take time. Let them unfold as they will. Be ready when they are. There is no rush.