Editor
Lina Okada
Home baker in San Francisco. Watches dough, not timers, and uses the atlas to walk from a Guerrero Street loaf back to flour and fermentation.
Talk notes
- What should a sleepy overnight feed look like in a cool kitchen? — question on
gg:topic:sourdough-starter - Name what 75% hydration feels like in a home bowl — addition on
gg:recipe:country-loaf - The Guerrero Street loaf is a place, not a formula to copy — comment on
gg:place:tartine-bakery