SOURDOUGH LIBRARY PRESERVES PAST
Most bakers will tell you the “starter culture” is the essence of sourdough bread. This includes Jay Cummings, director of bakery and deli operations for Freson Bros., an Alberta-based grocery market chain that sells locally produced food. “Before they hired me, they asked what I would do if I was to run their bakery program,” said Cummings. “I said I would go back to real baking—sourdough baking.” He has developed many starters, but said his one culture, dubbed “Charlie,” which he created for the grocer, is special.