If you've become a master at baking sourdough, put those skills to use for more than just making stuffing.
The coronavirus pandemic started a banana bread and sourdough frenzy. But why bread and not other baked goods?
As the coronavirus pandemic unfolds, folks across the country are discovering the joy of bread baking at home. But why bread? It turns out we don’t just bake bread because it’s delicious, but because it helps us connect to one another.
Stuck in a time of unrelenting domestic labor, many women have looked to escape through creative projects.
From sourdough starters to sneaky tricks (look for boxed pizza mixes!), we're finding creative solutions during the coronavirus pandemic.
Everyone's baking sourdough during the coronavirus pandemic, and for good reason. Here's how to get started.
There's some magic behind the fermentation process.
In the form of bread.
The past few years of upheaval in how people grow, cook, think about, and eat food has left no corner of the supermarket untouched. Even bread, that most ancient, simple, beloved staple of diets around the world, has been the subject of both crisis and passionate revitalization. But behind every machine-sliced sandwich bread or carefully crafted artisan loaf is a simple question of language.
Andrew McCarthy visits San Francisco's Arizmendi Bakery, a worker-owned cooperative that specializes in pastries, artisan