Who should come? “The curious, the hungry and those willing to invest a little time into knowing how their food is produced.”
Keith Cohen, of the 98-year-old Orwasher’s Bakery, shares the secrets to making the perfect sourdough starter.
This week, we’re focusing on some of our favorite recent articles in our sister Edible publications.
There are a lot of reasons to love good bread, including the fact that it’s available year-round. Orwasher’s has been baking bread over on the Upper East Side and offers several locally inspired loaves.
A meet-up celebrates ancient preservation—the kind that requires collaboration with wild microbes.
Matthew Tilden—the man behind the ridiculously rustic Scratchbread, each craggy, densely delicious loaf tied with a bit of twine—bubbles over like just-fed sourdough starter…