Hoo boy, how about that episode of This Is Us? Oh...and the Superbowl 😂 We kid we kid! All three LWLV gals partied it up (aka, ate a lot of cheese) at Siobhan's annual Superbowl Party, and now we're ready to recommit to all the healthy choices we've been making this year. Check out these super fun ways you can join us!
By Stephanie Eckelkamp
I thought I could live without bread....I once bragged about going a year-plus without the fluffy sliced stuff (#Paleo), never accepting toast with my diner scrambled eggs, and thinking that lettuce wraps were a perfectly acceptable vessel for my organic turkey breast.
That is, until I met John Glagola (aka The Wayfare Baker). Turns out, I just hadn't yet experienced real bread.
When you talk to Glagola, it's clear why his bread is so freakin' delicious: He's an artist. Never will you find him combining store-bought flour, yeast, and water to make a cheap and easy loaf. Instead, he likes to kick it old school....like old-world sourdough old school.
Glagola, who started The Wayfare Baker about a year ago, honed his bread-making craft with literally the best of the best in the United States: Richard Bourdon of Berkshire Mountain Bakery in Massachusetts, a guy who's so badass he made an appearance in Michael Pollan's Netflix documentary series Cooked to talk about his European style, natural sourdough bread-baking style, which goes back thousands of years (way before the days of preservative-laden Wonder Bread) and requires milling your own flour from fresh, local grains.
Sourdough isn't a flavor of bread (contrary to popular belief), but a style of bread-making, which can be applied to breads of nearly any flavor or loaf shape. And it's how all bread used to be made before we went and messed with a process that didn't need messing with in the first place.
Each of Glagola's breads are made with a combination of freshly milled grains from local PA farms that he then combines with a naturally fermented sourdough starter culture. Before baking, the dough is allowed to ferment 24-48 hours, which creates an amazing depth of flavor and helps break down a component of grains known as phytic acid, thereby making it easier to digest than some conventionally produced breads.