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The theory of everything, by Britta Benson

Photo by Marta Dzedyshko on

Here’s my response to this week’s W3 poetry challenge, set by Sylvia. You can find her prompts poem and guidelines by clicking on this link:

Theme this week: food/food preparation, form: shadorma.

I instantly thought of baking bread. I’m German. I love bread, in particular sourdough bread – or, what I call, ‘proper bread, rich, dark, rye, none of that just yeasty white wheat stuff’. I had great fun writing this piece! I can get a little carried away, when talking about bread…. it’s a very important topic for me.

So, here goes, my poem about bread.

The theory of everything

Learn to wait. Knead. Wait.
Rest, a must,
Pleasure, no slapdash rush. Wait.
Muscle up, breathe, wait.

I know bread.
My baker’s son dad
taught me well.
When to do,
when not to. What’s important:
Home can’t be hurried.

I knead bread,
roll the dough, get in.
Smell of rye,
lumps and bumps,
warm hands, wrath of soul, love, hate,
all baked into one.

I need bread,
staple, reminder
of time, rules,
rest, patience.
Life in a ball. Simple. Slow.
Proofing sourdough.


32 thoughts on “The theory of everything, by Britta Benson

  1. Ah! You almost convince me to start making my own bread again. But the bakery in town (sourdough of course) is so wonderful, and the demands of a sourdough starter are so exigent that I simply … don’t.

    Liked by 2 people

    1. Thanks, Punam. The ‘secret’ of bread baking is patience. It takes a lot of time. Not a lot of work, but the dough needs to rest, the bacteria need quite a while to do their thing. Most people try to rush it. If you do, you’ll end up with a brick of a loaf. Rock solid. I simply love the way the house smells, when there’s a loaf in the oven.

      Liked by 1 person

      1. You are welcome. Yes, I know patience is the secret ingredient and yes, I did end up with a brick! Lol
        A nearby bakery now has reasonably good sourdough so I now stick to baking cakes and buns. 🙂

        Liked by 1 person

    1. Thank you so much, Sylvia. I loved your challenge. Always enjoy to write about food and the shadorma is one of my favourite forms of syllabic poetry. Enjoy your time as Poet of the Week, much deserved!!!

      Liked by 1 person

  2. Whoa! Now I’m thinking I should get the bread bowl out and give it a go. Not sourdough but the 13 seed bread my husband craves that they stopped carrying at the store. But I am unprepared to do so. I only have sunflower seeds, flax, cracked wheat, barley and oats and my yeast is probably no good and I doubt I have enough rye flower left. That leaves all the rest to be purchased (only available in bulk of course)… But your shadorma is perfection!!! ❤

    Liked by 1 person

    1. Thanks, Valerie. I’m a bit of a bread aficionado, or, let’s be blunt, I’m a bread snob. I like good bread and where I live is not exactly a great place for good bakes. Mostly soft white sandwich bread – and I’m not a fan of that. So, out of necessity, I bake my own. Whenever I’m in Germany, I basically eat my way through the entire bread section. Did I mention? I like bread…


    1. Thanks, Sunra. Much appreciated. Whenever I’m in Germany, I try to eat my way through the entire display of the local bakery. Not in one day, though. One delicious piece at a time… Yummy!!!

      Liked by 1 person

  3. Your poem sums up bread making. The warmth, the love, the sustenance and the life that making bread is. I make bread to release frustration! Knead, knead, knead, pummel, pummel, knead! All that kneading produces calm.
    Crumbs! I love this shadorma 🥖

    Liked by 1 person

    1. Thanks, Lesley. I like a good knead and pummel, too, when I’m stressed and angry. That’s when bread making comes in useful! It’s socially accepted to punch dough, knock the living daylights out of it. Feels sooooooo good! And once you’ve released all your anger, you can enjoy a nice crusty loaf. Win – win! Thanks for reading and commenting. Much appreciated.

      Liked by 1 person

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