Not so long ago, things weren’t looking so good for bread. It was all no-carb this and gluten-free that. Bread baskets disappeared from restaurants. Lettuce leaves replaced hamburger buns. Suddenly, a beloved staple of the human diet was no longer welcome at the dinner table. But now bread is back. Not just any bread, though. Not the white, spongy, pre-sliced… Read more »
History and secrecy surround many of the “mother” doughs used by bakeries to create one of the world’s most ancient breads: sourdough.