LCBO Food & Drink Winter 2018

FOOD BASICS weekend sourdough boule recipe on page 94 s o u r d o u g h 101 THERE’S GOOD REASON THAT HOMEMADE SOURDOUGH’S SUPERB TASTE AND TEXTURE HAS BECOME ALL THE RAGE—AND THE GOOD NEWS IS THAT THE RESULTS ARE MORE THAN WORTH THE EFFORT—OUR START-TO-FINISH INSTRUCTIONS WILL PROVE IT!

BY ESHUN MOTT • PHOTOGRAPHY BY VINCE NOGUCHI

Beautiful loaves of artisanal sourdough are everywhere these days, frommarkets to social media feeds. Sourdough is delicious and easier to digest than conventionally leavened bread, thus making it a bet- ter bread for the gluten intolerant. Maybe you’re ready to give the ancient art of baking sourdough a try? But looking at recipes can be

confusing and overwhelming. There’s so much information out there, and it seems to differ markedly from one source to another. Our resi- dent sourdough expert has sifted through to give you the necessary basics and a simple recipe to get you started. Slow down and get your hands on that dough. Baking sourdough is satisfying on so many levels.

FOOD & DRI NK WINTER