This painting was a commission for a gift of two sons to their father who taught them how to bake this loaf. It's a white/barley/rye mix made with a sourdough that their father had begun baking over a decade ago. The technique is a hodgepodge that grew from Tartine Bakery's (in San Francisco) long-rise, wet-dough method. "we bake this bread 1-3 times a week, so it's definitely a staple food."

I am always a fan of how food connects friends and family.

Origin: USA, Pennsylvania

Availability: sold