New Eats: Wild Cultures Sourdough Bakery isn’t just about the bread
Dan Beach prepares dough at Wild Cultures Sourdough Bakery in Hernando, which specializes in natural fermentation-style baking techniques. (Mark Weber/The Daily Memphian file)
Joshua Carlucci
Joshua Carlucci is a writer and food journalist from Los Banos, California. He holds a BA in English from the University of California, Berkeley, a culinary diploma from the Institute of Culinary Education, and an MFA in Creative Writing from the University of Memphis, where he was managing editor of Pinch. His work has appeared or is forthcoming in The Brussels Review, Redivider, Gravy, EatingWell, Southern Living, and elsewhere. He is a staff writer at Brooklyn-based food and beverage industry magazine, StarChefs.Find more of his work on his website, joshuacarlucci.com.
Health soapbox aside, fermented food is delicious. Natural fermentation unlocks surprising flavors that are otherwise unachievable from cooking alone.
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