In this weekend’s National Post Canada I’m talking with writer (and great baker) Laura Brehaut about our fascination with sourdough right now. Laura’s article “Flour, water and salt: The benefits of making sourdough in trying times” is a great piece, with quotes and tips from sourdough talents like Sarah Owens, Bryan Ford, Evelyn’s Crackers, Cannelle et Vanille 1847 Flours and more.
