I have a theory. I have only circumstantial evidence for my theory, but I think you’ll find it compelling.
I believe creativity thrives in the same climate as sourdough.
What does creativity have to do with carbs, you might ask? Or perhaps you don’t ask, because it’s fairly obvious. A warm slice of bread straight out of the oven is pure heaven. It’s enough to inspire anyone, no?
But I digress.
Fermentation is driven by temperature and humidity. The bread dough is a delicate balance of water on the inside and humidity on the outside. Too cold? The dough takes longer to proof, and much longer to rise. Too hot? Everything moves too quickly and results in a sticky mess. Too humid? The delicate balance is broken, and the pre-baked loaf sits flaccidly on the couch like a blobby mess.
(Oh wait, that’s me.)
The perfect loaf of bread is made on a 74 degree day – partly sunny, slightly cloudy, and with just enough humidity to make everything nicely plump but not too plump. When it’s hot outside, the whole process accelerates. And the more things accelerate, the more they go awry. It’s not incompetence; it’s science. Atoms bumping into other atoms. Water reaching its boiling point.
It’s no wonder we’re so cranky these days.
Yesterday I was working on a piece of artwork and had to redo the same mundane task three times before finally getting it right. Why did I keep making mistakes? Because it was 90 degrees and my brain had turned into a blob of over proofed dough.
So if it’s hot outside and you’re feeling less than creative, cut yourself some slack – and then go cut yourself a piece of toast.