submitting to fermentation

3-26-16; Easter Saturday
I measure out flour and water and add it with the bubbly, fermenting liquid called ‘starter’ that I keep stored in a jar in my kitchen counter. I could say I made this yeast-mixture myself, but I didn’t; I added flour and water together and then time took over. I add things, I mix things, but life is created outside of my power.
I mix my dough. I wait. You cannot rush waiting, you cannot rush a dough’s rising. It is one of those times where I must submit to a simple, ancient force with more say-so than I have. The yeast will determine when this ball of dough is ready. I look at my cold, firm dough ball, wondering – waiting – hoping for it expand into its full potential. I let it be. I sit; I wait. I submit.

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