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What comes to your mind when you think “street food?” Empanadas, curries, random meats-on-a-stick perhaps? Probably not bread. But I maintain that this bread is most definitely street, my friend. Josey Baker was an elementary school teacher. That was, until the day he made his first sourdough loaf. That day, my friends, was the day […]

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Instead of using baking soda or powder to leaven breads, you can make your own leavening agent by fermenting flour and water. It takes a few days, but the developed flavor (and personal touch) it gives is so worth it. I learned this method from Tartine Bread.¬†Using a 50/50 whole wheat and bread flour mixture, […]

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