Loaves of time: Bread the old-fashioned way
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Wednesday, April 27, 2016
Faster, cheaper bread was once hailed as a great American innovation. These days, Western New Yorkers who want loaves made the old-fashioned way have to search for their daily bread. There are places using natural starters, which harness the power of wild yeast to unlock the nutritional value of grain and improve digestibility, and places making bread free of chemicals like dough conditioners and preservatives. There’s even one that uses only wheat grown in Hamburg, milled into flour at the bakery. Here’s an introduction to a few places making bread the old way, even if they’re new themselves.