by Amaia Arranz Otaegui and Lara Gonzalez Carretero
Origins of bread have been associated with the development of farming communities that cultivated and domesticated cereals in the Fertile Crescent 10,000 years ago. However, recent discoveries show that bread was not a product of farming, but perhaps something which fueled it.
For 6,000 years–since breads were first baked in the Fertile Crescent until the end of the 19th century–the staff of life was made by hand from only four ingredients: flour, water, salt, and a sourdough culture of wild yeast and bacteria.
Using one family’s story and survey responses from hundreds of Sourdough Project participants, Matthew Booker will speculate about why people carry sourdough cultures with them around the world and down through generations.
In a unique online tasting session, Michael Kalanty invites you to bake up a loaf of your favorite bread, sit down, and taste along with him. Learn basic steps to evaluate and describe bread’s sensory qualities of aroma, flavor, and texture.