I know all about the sheer loss of toilet paper and Lysol wipes these days (even now!) but I also learned during the quarantine that no one could find flour.
Flour? Really? Turns out everyone—I mean everyone (except me)—started whipping up bread like there was no tomorrow. Like when some of us were hippies in the 60s and 70s with the classic Tassajara Bread Book. Like we were grandmothers in rural Indiana in 1948 or Italians on the Amalfi coast.
So as a public service to you, here’s a sourdough tutorial from Chef and Baker Patrick Ryan, who started The Firehouse Bakery and Bread School in his native Ireland, and is the author of Bread Revolution. Irish accent is a bonus here. Enjoy. It’s the yeast we could do.
Want more food news?
Sign up for our Dish e-newsletter, where you’ll get the latest food and drink news delivered directly to your inbox.