|Sourdough: 'bread with an old soul'|
Picture credit: Will Lam
Wednesday, 20 May 2020
The first time I ever sampled sourdough, I was at a business lunch with a contact in New York during the late 1990s. Mid-conversation, sitting in the chichi restaurant, I remember picking up my diamond-shaped bread roll and taking a nibble. My goodness, I thought to myself, that bread has gone off!
Perhaps I didn't hide my grimace well enough because my companion smiled and told me that 'sourdough' was a New York speciality. I felt a pang for the French-style bread I might have been given in a London restaurant back home...