September-October 2020 | Christopher Kimball’s Milk Street

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Milk Street Magazine
September-October 2020

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Pour-in-the-Pan Pizza

Pour-in-the-Pan Pizza

Editor’s Note

It Lives!

Karl De Smedt manages the world’s only sourdough library in Belgium, which contains over 120 rare and ancient starters, some dating back to the Klondike Gold Rush. They are fed bimonthly and De Smedt occasionally takes one home to bake a loaf.

My recent conversation with De Smedt reminded me of the mysteries of sourdough: flour, water and time produce leavened dough. This magical transformation is due to wild yeast spores, invisible single-cell organisms that cause flour to ferment in...

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