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 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.
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