Since this pandemic began you would think everyone you know is secretly feeding their starter in the middle of the night, hoping it may give rise (pun intended I suppose) to a robust loaf, or two.
A guy who knows a thing or two about bread is Yvan Chartrand, he is the owner and head baker of Boulangerie Bonjour a bakery that creates bread using centuries old European traditions.
Bonjour specializes in ‘pain au levain’ (French for sourdough) which is made using wild yeast culture (levain). Pain au levain’ has a unique appearance, flavour and aroma that is distinctive and irresistible. Like wild fruit, these breads offer a concentrated flavour and character. The levain must be carefully nurtured and cultivated; its very essence is life.
Yvan joined Tony King to share why baking fresh bread is gaining popularity:
To have a look at some of Yvan’s mouthwatering recipe’s check out www.yvanchartrand.com.
