Old Yeast

> “I don’t understand why everyone is so interested in this, but I’m happy that they are,” said Seamus Blackley, who baked the ancient bread. “It gives us an opportunity to demonstrate good science.” https://t.co/J2yV3igcFf — NYT Science (@NYTScience) August 11, 2019 [https://twitter.com/NYTScience/…

Some pretty impressive bread

I've always been pretty impressed by the breads at Bread and Water, but I haven't seen this offering yet. I think it's time to visit the new location. via Washingtonian [https://www.washingtonian.com/2018/06/07/three-bread-bakeries-you-dont-want-to-miss/]…

Speaking of Bread

> SCOBY n. A gelatinous mass formed by the interaction of bacteria and yeast and used in the production of foods and beverages such as sourdough bread and kombucha. https://t.co/b0iQvlCguk — Word Spy (@wordspy) May 25, 2018 [https://twitter.com/wordspy/status/1000041454138425349?ref_src=twsrc%5Etfw]…

A library I need to visit

> In St. Vith, Belgium, there’s a most unusual library. Unusual, that is, because the objects on its shelves need to be fed every few months. Burbling away in refrigerators are 105 sourdough starters from around the globe. The Puratos Sourdough Library is the only one of its kind.…

A Bread Baker's Hands

> Documenting the hands of a bread baker. Noticing how many things these hands can do,from mixing ingredients to shaping the dough. Changing roles "changing hands" #kindergarten [https://twitter.com/hashtag/kindergarten?src=hash&ref_src=twsrc%5Etfw] @OutofEdenLearn [https://twitter.com/OutofEdenLearn?ref_src=twsrc%…

One big pannetone

> Italian Bakery Breaks Holiday Record With a 308-Pound Panettone — https://t.co/x4dVzWs1V1 pic.twitter.com/fAnsONN3Hz [https://t.co/fAnsONN3Hz] — Mental Floss (@mental_floss) December 20, 2017 [https://twitter.com/mental_floss/status/943539756042014720?ref_src=twsrc%5Etfw] I still haven't tackled panettone. When I do,…

That's a long time

> The microorganisms that live in Boudin Bakery’s sourdough starter have been kept alive since 1849 https://t.co/8fzPJGtOS6 — Atlas Obscura (@atlasobscura) November 26, 2017 [https://twitter.com/atlasobscura/status/934876219329466368?ref_src=twsrc%5Etfw] I'm getting ready to make a new sourdough starter, but before…

I like to touch the dough

> Domenico DeMarco has been making pizzas at Brooklyn’s famous Di Fara Pizza since 1965. pic.twitter.com/YB8b7w4rWC [https://t.co/YB8b7w4rWC] — The New Yorker (@NewYorker) December 4, 2017 [https://twitter.com/NewYorker/status/937721729727610881?ref_src=twsrc%5Etfw] A video to warm a bread baker's…