Like many millennials, I learned to maintain a sourdough culture and proof bread during the first months of the lockdown. March 2020 was the first time in a long time I got to think, create, and exist without the crushing weight of going to work. I feel lucky that the pandemic brought me introspection instead of misery like it did for so, so many.
The routines I started during that time are now traditions. I make dumplings by hand, pita and frybread, tortillas for breakfast, hemantashen for Purim, pizza and apple pies. Kneading dough is a connection to the practices of the people before me, but also to everyone else experiencing catharsis and discovering self-love during isolation.