The sensory joy of baking

It’s been a while since I baked bread.

Today, as usual, I baked 30% whole wheat basil bread using Korean “Golden” wheat.

There’s a sensory joy in baking.

There are the subtle smells of dried basil and oregano, and the aroma of flour during fermentation, the elastic texture of dough that I can feel at my fingertips, the cute bubbles in the dough, and the soft yet fluffy inside of well-baked bread.

The joy of baking, that I can feel with my eyes, nose, and fingertips.

Although I am still not eating wheat products and therefore don’t have the privilege of enjoying the joy of eating bread, I still enjoy baking.

Profoundly, at my fingertips.