It took a global pandemic for home bakers to latch on to the magical alchemy of baking sourdough bread, that crusty, scored bread with a soft crumb and slightly tangy flavor created from a bubbling brew of yeast.
A run on yeast in US stores helped foment what has become a COVID-19 baking craze. In Israel (which only saw a run on eggs and toilet paper), and elsewhere, it was the extended period of time at home that helped prompt a mass venture into the world of wild yeast, for sourdough is a task that requires time and patience.
Full Story (The Times of Israel)
