"I stumbled on Ken Forkish's Evolutions in Bread just as I was giving up on baking sourdough bread."
"The recipe took five hours, yet the resulting loaf had the same complex, earthy flavor as 24-hour breads."
"There's a twofold promise in the naturally leavened breads... a flavor that is true to the grain and yet fuller, sharpened by a hint of acidity."
"The grains came back out of the freezer. The starter bubbled away on the counter. I became a home baker again."
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