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. One hundred years ago, back in April 2020, I had 25 pounds of bread flour delivered to my apartment. It made me feel wealthy, though not in a dollar sense. It wasn’t very expensive. With the delivery fee, the flour came to about $40 really not much more than what you’d pay for the same amount of flour in a supermarket. But I felt wealthy in a material way, like the merchants of olden times must have felt: I had a store of something useful, something precious. It was a huge satchel not only of sustenance but also of joy. Baking bread is a joy. To me, it feels like alchemy. Mix together water, flour, yeast, and salt, and it looks like a gloopy, sticky, unappetizing mess. This is the “before” photo of the rye sourdough I recently made.

United kingdomSanta cruz de la sierraSanta cruzEmily vanderwerffKing arthurRolando loraGreat british bakeLindley millsKen forkishFlour water salt yeastஒன்றுபட்டது கிஂக்டம்சாந்தா குரூஸ் டி லா சியராசாந்தா குரூஸ்கிங் ஆர்தர்ரோலண்டோ லோராநன்று பிரிட்டிஷ் சுட்டுக்கொள்ள