EditorialA salad of fresh local cheese, toasted sourdough croutons and greens at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialA salad of fresh local cheese, toasted sourdough croutons and greens at Ninia’s Garden, an upscale Georgia restaurant in Tbilisi, the capital of Georgia, on March 10, 2023. (Justyna Mielnikiewicz/The New York Times)
EditorialAdam Simon, who loved his pandemic hobby so much that he decided to turn it into a new career, mixes dough at his baking business, Sourdough Gambit, in a Queens workspace, March 8, 2022. (Tonje Thilesen/The New York Times)
EditorialAdam Simon, who loved his pandemic hobby so much that he decided to turn it into a new career, mixes dough at his baking business, Sourdough Gambit, in a Queens workspace, March 8, 2022. (Tonje Thilesen/The New York Times)
EditorialGrilled caraflex cabbage with caraway and sourdough broth, served at the Musket Room in Manhattan, March 1, 2022. (Karsten Moran/The New York Times)
EditorialNick Beitcher, who now sells his sourdough-style bagels wholesale to local coffeeshops and makes home deliveries himself, in his cargo van, in San Francisco on Feb. 13, 2020. (Erin Lubin/New York Times)
EditorialShuna Lydon, who runs Seabird Bakery from her apartment in Brooklyn, prepares sourdough English muffins, Feb. 3, 2021. (Stephanie Mei-Ling/The New York Times)
EditorialDaniel Thorson outside the cabin where he just finished a 75-day silent meditation retreat at the Monastic Academy in Lowell, Vt., May 29, 2020. (Jacob Hannah/The New York Times)
EditorialThe chef Iliana Regan slices a loaf of sourdough break at the Milkweed Inn, which she owns with her wife, while Bunny, her Old English sheepdog, watches, in the Hiawatha National Forest in the Upper Peninsula of Michigan, Oct. 22, 2019. (Sara Stathas/The New York Times)
EditorialSlow-roasted lamb heaped between slices of charred sourdough, a modern take on Yemeni lamb haneeth, at Yafa Café in New York, Dec. 28, 2019. (Jeenah Moon/The New York Times)