“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 more. And would it not be the Egyptians, who construct the largest, most sophisticated buildings in… — 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. The exceptional from the mediocre. Wheat becomes more acceptable than rye; farmers talk of losing their… — 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
