New Eats: Wild Cultures Sourdough Bakery isn’t just about the bread

By , Special to The Daily Memphian Updated: August 13, 2023 4:00 AM CT | Published: August 13, 2023 4:00 AM CT
Joshua Carlucci
Special to The Daily Memphian

Joshua Carlucci

Joshua Carlucci is a food writer and professional cook from rural Central California. He is a Memphis transplant by way of New Orleans and New York City. He has a bachelor’s in English from UC Berkeley, a culinary diploma from the Institute of Culinary Education and is an MFA candidate in Creative Writing at the University of Memphis.

Health soapbox aside, fermented food is delicious. Natural fermentation unlocks surprising flavors that are otherwise unachievable from cooking alone.


Wild Cultures Sourdough Bakery


Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here