Lucy Bryan’s homemade sourdough bread was the perfect balance of tangy and salty that forced me to go back for more.
The team at The Reporting Project took a trip to see Denison journalism professor Lucy Bryan at her home in Coshocton in late July. Her home resides in a sustainable living community where she has chickens and fresh vegetables growing in her garden.
For quite some time, it has been a goal of mine to start my own sourdough production.
By the end of the day I had mustered up the courage to ask Bryan for her recipe. Not only did she agree to share it, but she was kind enough to offer me some of her own sourdough starter.
She named her starter “The Mother,” and told me I could call mine “The Baby.”
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