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Ku-Doughs to Bread Bakers

Nancy Leson has a piece on Seattle's great bread bakers "fascinated with fermentation and the endless possibilities inherent in the modest marriage of flour, water, yeast and salt." Leslie Mackie of Macrina, Michael Sanders of The Corson Building and Evan Andres of Columbia City Bakery are all interviewed about what it takes to rise to the top. [Seattle Times]

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