Have no time to write about the whole evening, but will mention the start. I learned tonight what la biga is: a mixture of fresh yeast, water and flour, used as a starter for bread making. We made one by sight, leaving the yeast to activate on a radiator. More on what the biga turned into this weekend.
What a great word, though, both in sound and meaning. Biga. Can’t help but notice the two voiced stops, one at the lips and one at the palate. Also can’t help but connect the dots, noticing that their points of articulation mark also two physical gateways that great food must pass as it makes its way to my mind and stomach. Strange how the mind wanders off like that.