Editor’s note: Join us for this afternoon’s member discussion on Thanksgiving leftovers. We’ll be sharing Bittman recipes, answering questions, offering inspiration, and more. We’ll send the email link at 1 p.m. and run the discussion until 3 p.m. EST.
We hope that Mark’s piece in The New York Times about bread making will spur even more people to delve into baking with whole-grain and naturally fermented starter (“sourdough”) — and we realized it was easy enough to get newcomers started with a simple starter recipe. (Our bread recipe is too long to publish here, plus obviously, we hope you’ll buy the book.)
We produce reported pieces, profiles, interviews, and rants about what’s broken in the food world (there’s a lot) and how to change things for the better. People sometimes tell me to just keep politics out of it. Respectfully: No. Food is political. We can’t and won’t ignore that.