Hello from France !
Hello all bread lovers !
My name is Marie-Claire, I am a french culinary journalist, and I bake my own sourdough bread since 10 years. I often read this forum, although I have never write.
I find you are all fantastic. I wonder your photos of loaves, and believe me : a lot of french bakers may be envious of many of your baguettes or bâtard !
I am passionate about the leaven of San Francisco and the stories of gold diggers. I think it's great that this tradition is still alive today.
I'm doing a study on fermented foods as a food identity. do you think the bread of San Francisco is a food identity in California today?
Ie, do you think the people of this area recognize themselves in this bread, is there community practices related to the manufacture or consumption of bread in particular?
Please excuse me because english is no my mother language.