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Dana Goodyear on "Nano-Foraging" and Why Bakers Love Their Mothers

Lara Rabinovitch

Sourdough gets its distinctive flavor & texture from its starter, aka a mother, madre, seed, chef, or levain. It's the doughy wild yeast and Lactobacillus bacteria that feed on flour and water to make bread rise. Bakers reserve a bit from each dough and then use it to make the next loaf. This continually renewing method has been around for centuries (some starters are nearly as old). Goodyear, a contributor in GOOD's current (re)design issue, explores the new vogue for old mothers in this story.

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