I took up baking (烘焙) when I was twelve. At that time I was working on my school bakery project with my classmates. I tried a few times, but I wasn't very successful. My parents advised I learn from my grandmother, who later gave me her recipe (食谱) and instruction as well. After two years' practice, I was able to make delicious bread. I have come to realize making bread means a lot to me although it takes a long time.
To make bread, others usually use quick-rise yeast (酵母), but I don't. Every Saturday morning, after mixing proper amount of water with flour. sugar etc. I take time to wait for the dough to rise. This is my way to slow down and smell the roses.
Baking does require great patience. In my hands, the dough is slowly growing. It's becoming softer. I can feel the change, which connects me to something quite different from the modern way of living. To me, making bread is a push against our culture of convenience. It certainly takes more time than buying bread from a store, but I enjoy it.
I've stuck with my grandmother's recipe without making any change. Now this tradition has continued for years. Sometimes, in order to fit it in, I have to change my schedule. But I have never considered givingit up.
By the time my children get home from school, the bread has been baked and cooled. They step into the house and the first thing they do is to take a deep breath of the warm, honeyed air. My bread-baking has also helped them to slow down and understand the value of taking their time and leading an unhurried life.
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