Wild Yeast.

[free_bird_01]

Spring is a time of fermentation, where the decay and rot start releasing its gases and producing something new, bubbly, and dynamic. People talk about haircuts, vegetables and raw material, and walking in green bushes. I talk about breaking sugar bonds and smell of souring air.

I am eating part of Appalachia pollen and bacteria- blooming, growing, baked in bread.



sourdough starter, day 5 (April 8, 2009)