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Slowly Fermenting

What does bread making and photography have in common?

So me and Marc got our heads together today to discuss the finer points of the workshop this Sunday, and whilst we were chatting about life, the universe and it..Marc talked about the bread he has been making using a slow fermentation process, which means that you leave the yeast to ferment overnight. This means you don't make a loaf and eat it the same day, you have to pause, wait.

Apparently it allows the gluten to be more digestible in the gut, and with a lot of talk these days on gut health, gluten free foods and the brain, we started to see the connections with photography.


Bread can be very cheap, mass produced and be like cardboard or very expensive, with great texture and flavour.
Photo printing can be done cheaply and quickly at the supermarket or you can take your time and have it printed on fine art paper via a professional printers with a focus on the quality of the inks and the quality of paper, this does not come cheap, but will last a lot longer and look a whole lot better.

Bread can be made slowly, with a lot of care and attention to the quality of the ingredients, flour milled in an old mill (there are  a few being restored now in the UK) slowly fermented yeast (overnight)
Photographs can be instantaneous if you use a digital system, quick to check your work on the live view screen, quick to delete, edit, post on social media for the "likes". However, this process can be slowed right down.  Switch off the live view screen. Don't edit immediately. Sit on the images for  a few days, weeks, months. Don't feel that you "have to" look & share at them immediately.. Slow down. Take time to look at each image.

Fermenting.

A word that applies not only to bread making and wine making..

Mel Collie