OVER THE LAST SEVERAL MONTHS, WE’VE CERTAINLY SEEN ONE GREAT THING COME FROM SOCIAL DISTANCING AND STAYING HOME: A BREAD-BAKING RENAISSANCE. Bakers have come together to navigate yeast and flour shortages, sharing ingredients, recipes, and sourdough starters with loved ones and strangers alike. People who have never found themselves handling dough are now kneading and proofing with the best of them while seasoned bakers have expanded into new territory, from babka to brioche. Best of all, a whole generation of children is becoming familiar with the scent of freshly baked bread wafting from the kitchen. If you’re one of the many who have upped their bread game over the last several months, this bread issue is the perfect opportunity to continue the challenge.
This issue runs the gamut of bread-baking,…
