Moonsmoke: The Rise of Entrepreneurial Baking
In the summer of 2017, just before transferring to St. Lawrence, Roman Bergner ’20 discovered an ancient grain called einkorn. “I bought this book to learn to bake with einkorn, and it mentioned making bread with a natural leaven or sourdough,” says Bergner. “I started my first starter dough from the recipe in the book,” he says, “but I threw it out when I came to St.
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