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Milk Street Magazine
September-October 2020
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Pour-in-the-Pan Pizza
Articles from this Issue
Editor’s Note
It Lives!
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...
