“I ask him to pull the buttermilk sourdough; I'd taken several of my wet starters, fed them vigorously yesterday, and created three different dough variations early this morning, giving them time to rise. "The green bowl." "Yeah, okay," he grumbles.… — Christa Parrish Copy Share Image
“Now it's time to reveal the secret ingredient to be included in our second type of bread. This can be made of any type of dough, but must prominently feature whatever is in this basket." The crowd hushes and he… — Christa Parrish Copy Share Image
“Jude smiles and explains things much more personably than I, slicing and toasting thick pillows of cinnamon-coated raisin and offering that to people, topped… — Christa Parrish Copy Share Image
“I ask him to pull the buttermilk sourdough; I'd taken several of my wet starters, fed them vigorously yesterday, and created three different dough… — Christa Parrish Copy Share Image
“I am not Seamus, who tacks emotions to the outside of his skin and whose words charge from his mouth on horseback. No one… — Christa Parrish Copy Share Image
“But then Oma tells me of bread, of the six hundred kinds made throughout her homeland, white and gray and black in color. Loaves… — Christa Parrish Copy Share Image
“Yeast. The word comes to us through Old English, from the Indo-European root 'yes'- meaning boil, foam, bubble. It does all those things, and… — Christa Parrish Copy Share Image
“Cecelia and Seamus both have a day off, Columbus Day, and I invite them to the bakehouse for... well, for no reason in particular… — Christa Parrish Copy Share Image
“Bread plays favorites. From the earliest times, it acts as a social marker, sifting the poor from the wealthy, the cereal from the chaff.… — Christa Parrish Copy Share Image
“Christstollen. I can shake away thoughts of favorite gifts and trips to Oma's house and building snowmen with Santa hats every Christmas Eve, as… — Christa Parrish Copy Share Image
“I shape the dough, all of these boules. The plain Wild Rise sourdough, though nothing about it can be considered plain- it's simply unadorned… — Christa Parrish Copy Share Image
“What's on the menu for tomorrow?" I ask. "Celery root soup with bacon and green apple. And bean and Swiss chard." "Why don't you… — Christa Parrish Copy Share Image
“Sourdough isn't only for bread. Any grain-based baked good- from crackers to waffles, from muffins to pasta, can be made with a wild yeast… — Christa Parrish Copy Share Image
“The twelve stay. They eat a final meal with Jesus, and with his hands he tears the unleavened bread and holds it up to… — Christa Parrish Copy Share Image
