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Milk Street Magazine
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Articles from this Issue
Caramelized Tahini Eggplant
Recipe: Roasted Eggplant with Caramelized Tahini and Cucumber-Yogurt Sauce
Surrender to the Seasonings
Recipe: Ethiopian Chicken Stew (Doro Wat)
Recipe: Ethiopian Chickpea Stew
Recipe: Berbere Spice Blend
Mexican Meatballs Hide Something Delicious
Recipe: Egg-Stuffed Mexican Meatballs with Salsa Roja
Espetada: A Marriage of Bay and Beef
Recipe: Espetada-Style Grilled Garlic and Bay Beef Skewers
By Christopher Kimball
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...