The Smell of Fermentation

I don't know how many people know the sweet smell of fermentation. The smell is like nothing else, it has a distinct sweet smell that fills the air around the fermentation bowl. The morning sunshine breaks through the curtains and fills the kitchen with a unique type of sunlight. The sweet smell of the fermenting flour and water fills the air. There is nothing like this smell.

The baker walks into the kitchen after a nights sleep and hesitates for a second or two to open the bowl in which he hopes the fermentation is taking place. There is always this negative pessimistic dread in you before you open the bowl: what if it did not ferment? What if I did something wrong? Then there will be no bread tomorrow. The fear of the baker: the fermentation has stopped. It can be analogous to the sun not rising the next morning: it is not in your hands. There are microscopic organisms that control fermentation: you can only stand in the background looking at the end product, smelling the sweet smell of fermentation.

This is what I live for: the sweet smell of fermentation in the early morning reminds me of home, I have no clue where it is.

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