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cooking

Wild Yeast, the Wisdom of Bakers, and the Kitchen as Classical Classroom

I have been learning, this month, to make sourdough bread. Perhaps you’ve eaten it. I doubt, though, you know what it takes to bake it; I, at least, did not. It was all supposed to be a jolly jaunt into a new region of cookery—a little reading, a little experimenting—and then, in short order, that …

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