One startup is here to take away the room for error. Wildgrain wants you to leave the experimenting to the experts and wait for par-baked fresh loaves to arrive at your doorstep. …
Many of the city’s top bakeries have kept their doors open through the novel coronavirus pandemic by delivering freshly baked bread and pastries. Due to a rise in home cooking, though, several have also started to deliver the bubbly yeast cultures behind their popular sourdough loaves. …
When it comes to the flavor of a city, you could say that San Francisco tastes like a bite of crusty, chewy Boudin sourdough bread. That’s because the bakery’s wild yeast starter, which bakers have fed with flour and water daily since Isidore Boudin founded the company in 1849, includes the city’s foggy, salt-kissed air. …
The donut is a mashup of sourdough bread and a yeast-raised donut that creates a buttery sourdough flavor with a soft, light and airy texture for a deliciously unique donut experience. …
To counter the power of industrial bakeries many artisan bakers are intent on showing another facet of bread: “clean” artisan bread loaves that are baked using ancient flours and natural leaven. …
© Copyright 2021 | Phoenix Media Network | All Rights Reserved | Terms of Service | Privacy Policy