Yesterday's Wall Street Journal featured a front-page article about sourdough.  About 4 paragraphs in, the writer mentioned The Fresh Loaf as a sourdough site that receives more than 1.25 million page views per month.  Pretty cool for a little site that was started for the love of bread.

Congratulations, Floyd!

Paul

For those who might have missed it, "The Fresh Loaf" and sourdough made the front page of The Wall Street Journal today, Monday, May 3, 2010.  The bottom of the page, but the front page, none-the-less -- and continued on page A6.

Ford

So, as an amateur baker (though I'm learning), I've had a good deal of fun in a miniature extended chemistry lesson regarding yeast and all its wonders.  Otherwise, though, I have a lifelong lay devotion to cosmology (daughter of an astrophysicist, go figure), and spend hours reading various science news.  However, in the archives of one of my favorite publications, New Scientist, I unearthed this brief article which I find terrifying...  

 http://www.newscientist.com/blog/environment/2008/07/why-global-warming-is-bad-for-bread.html

Apparently, according to some studies last year, rising carbon dioxide in the planet's atmosphere may lead to lower-gluten wheat which in turn leads of course to bread disasters!  Noooo....  I'm so glad I recycle!  Anyhow, I thought this might be interesting to others, too...