待つ
2011/12/06
僕がパン作りをしていて大切だなと思うことは”待つ”という作業です。 パン生地は一瞬でも僕の都合に合わせること無く、淡々と静かに発酵をとります。 速い時もあれば遅い時もあります。 毎日変化する発酵のスピードに合わせて、その時を待つしかありません。 早すぎてもダメ、遅すぎてもダメ。 この”待つ”という作業は生きている中でも色々なことに共通して言える大切なことだなと思います。 待つということは、我慢をするということ。 簡単なようで難しい。 待つ時間を楽しむ心の余裕があれば、人生はいくらか豊かになるのかもしれません。 わたし まーつーわ ♪ ばいちゃ。
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