Yi Chun has a special love for sourdough bread. Sourdough begins with a living starter, where wild yeast and lactic acid bacteria grow together. It cannot be hurried. It needs time to ferment, sometimes over several days and through several stages. At times, it is even placed in the refrigerator so the process can slow down and deepen. Little by little, the bread develops its texture, its tang, and its full flavor. What makes sourdough so rich is something that grows from the inside. To make it well, you have to watch it carefully, notice its breathing, wait for its response, and work with its rhythm. For the artist, calligraphy is much like this. She follows the internal structures of the characters, pays attention to the meeting of ink and paper, and tries not to be trapped by complex technique and stroke order. What matters is whether the movement feels natural and alive. This work was written with a long goat hair brush. With this kind of brush, the line can move gently, then suddenly gather strength. Because the tip is long and a little unpredictable, every stroke becomes a small search for balance. That uncertainty gives the work a playful energy, and leaves room for surprise.
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