Chef Carrie Walker explains the benefits of using sourdough when making pizza

Sometimes while writing an article I get more excited than usual about a topic. When it lines up with my interests it’s especially fun to research and write. This is one of those times.

I’m writing an article for the February issue of Evolving Magazineabout the benefits of fermentation and the variety of methods beings used in Ann Arbor, Michigan. The article focuses on fermented products, some traditional, some new (at least to me) like chocolate, cheese, kombucha, meat, spirits, sourdough, and of course, kimchi, kraut, and pickles.

The article will publish in the February magazine and online at www.EvolvingMagazine.com at the end of January. In the meantime, here’s a short video of chef Carrie Walker of Bigalora Cucina explaining the benefits of fermenting “sour” dough pizza crust. 

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