The Journal
Stories from the kitchen.
Bread, pasta, ingredients, and the slow processes behind what we make.
Sourdough
Why We Give Our Sourdough 24 Hours
A slower rise gives our sourdough time to develop depth, character, and an open crumb. Here is how Chef Istvan’s 24-hour process shapes every loaf in Dunedin.
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The Journal is being prepared with the same patience as the dough.
Made slowly. Reserved simply.
Small-batch sourdough and fresh pasta, made for the table and available by request.