We like our own bread very well cooked, “bien cuit”, obviously. I like working with spelt flour, it took me a very long time to feel confident with it, but I enjoyed—and still enjoy—my apprenticeship. I enjoy the fact that spelt, having a much more fragile gluten than wheat, needs more care and is more susceptible to the changes in temperature, air moisture and moodstate of the baker. It feels truly alive, and learning to accept that some weeks it will be flatter and some weeks it will be airier and bouncier, learning to accept that it will always be diferent* without worrying, has led me to accept my being human.
Who can wait quietly until the mud settles ? Lao Tzu
* P told me once that he thinks that this is why you can never tire of it even if you eat it, like him, pretty much every day for the last seven years.