Our Starters, Which Art of Earth (and Fingers)

Last month, Nico and Charlie each made their own sourdough starters — the yeast + bacterial cultures that have been used to leaven bread since…leavened bread (which predates sliced bread, by the way). Nico began hers the simple, local, wild way: just take some flour — in our case made from Western, MA wheatberries we […]