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那时,要蒸馍或烙饼,总是先发面。新麦是最好的,粗颗粒,不要研磨太细。它们从打麦场上赶来,带了秋后的喜悦,且裹挟着刈后的田野上的鲁莽、笨拙与记忆,遍体鳞伤,磕磕碰碰。陈麦不同。陈麦搁在面柜里,等于去冬的一场雪,尚未融尽。发面前,母亲羼半碗温水,手试一试,不烫,亦不冷煞。然后将一剂酵母丢进去,静等化开。酵母是上一次蒸馍或烙饼时留存下的,留个引子,好继续下一顿的口粮。此刻的一坨酵母,表皮结痂,干燥,硬实,仿佛一枚疲惫的土豆,从秋野上拾来的。它的内里,
At that time, steamed or pancake, always the first surface. New wheat is the best, coarse particles, do not grind too fine. They came from the battlefield, with the joy of autumn, and reckless recklessness, clumsiness and memory on the mowed fields, black and white, bump. Chen Mai different. Chen Mai resting in the counter, equal to a winter snow, not yet melted. In front of the hair, the mother 羼 bowl of warm water, hands try, not hot, nor cold evil. Then a dose of yeast thrown into the static wait open. Yeast is preserved in the last steamed or pancake, leaving a primer to continue the next meal rations. At the moment a lump of yeast, scabs, dry, hard, like a tired potato, pick up from the Akino. Inside it,