Miller Magazine Issue: 140 August 2021

75 ARTICLE MILLER / august 2021 carry the past to the future. Because I aimed to transfer the craftsmanship of the past to the bread of the future. Wabi-Sabi bread philosophy was born from this thought. The bread of the future is inspired by the tradition of Wabi-Sabi and Kintsugi, the Japanese life philosophy. It thinks that all kinds of cereal varieties are a valuable part of nature and the "gold of the future" regardless of whether they are improved, unimproved or wild. The healing required for humanity is created by combining medicinal aromatic plants and different protein sources with the grain and Kintsugi technique. The flour, water, and salt that combines the bread are bound with sour- dough, strengthened with fire powder. Everything that exists on earth is made up of stardust. The breakdown or dispersion of a living or non-living thing does not mean that it cannot be reunited. The sentence “A broken glass will never be the same as before” for centuries expresses the interest and ad- miration for perfection, but also distanced humanity from the principle of “transformation” inherent in nature itself. It has caused it to be driven after a senseless perfection- ism. However, the recovery of the dispersed expresses respect for the new and the idea of transformation. You can never make the same bread you hold in your hand with the existing technology. The yeast in it transforms it into a living organism in infinite alternatives. The value added by sourdough bacteria to the dough creates the "taste memory" of the bread as a different flavor compo- nent. Recently, we are witnessing the extreme points of the art of bread and those who try to make perfect designs sign up for pattern courses. In my opinion, the future of bread is hidden in its past; it is crispy and sharing just like bread. Its secret is in its constant renewal and stance away from forms. The bustle of making the best bread and the admiration for the finest are undoubtedly not in the interest of true bread craftsmen. They take each new bread as is with its unique shape, color, and texture, they perceive flaws as a value. Because great artists create their masterpieces with im- perfection, in other words in Wabi-Sabi condition. When using the mind and the brush, they keep them away from the expectation of beauty and the goal of perfection. For example, Monet drew his most beautiful paintings after he had cataracts because his imperfect eyes did not pur- sue perfection. Lovers, for example; "they go blind", yet we want to open their eyes so that they can notice the flaws sealed in their hearts. Most of the time, the most famous stars come from the imperfect ones. Remember Humphrey Bogart, for example. His nose is as long as your arm, but he is stunning. THE BREAD CREATING THE TASTE MEMORY Local seeds, traditional methods, sourdough, and the artisan hands to combine them all will seek for the light of nature, not perfection. Believe me when I say that the concept we call functional bread is not new at all. As- syrians are in the history of the first bread enriched in protein. They added potatoes and beans to bread, the Ottomans added tail fat, Lydians kneaded it with brews- ky, Armenian bakery added anise to bread. Everything in nature, season, and garden became binding for the dough. All the flaws of nature, medicinal aromatics, and antioxidants will add the future to dough. Nearly 10% of the fruits and vegetables are wasted in the field because their physical properties are not ad- mired, and the same amount is wasted in the factories while they are being peeled. If the flour made up of all these is added to the bread recipe, both the nutritional values of vegetables and fruits such as carrots, apples, and spinach will increase the nutritional value of the bread and we will prevent wastage. FOR THE FUTURE OF BREAD… Taking advantage of the rich biodiversity of Anatolia. To contribute to the "taste Renaissance" of our time. Bringing traditional craftsmanship together with technology. Discussing 5.0 for bread. Setting a contemporary bakery goal for a dignified fu- ture.