There was a point during the lockdown where it seemed like sourdough culture was propagating faster than SARS-CoV-2, and you couldn’t find yeast or flour on the shelves for love nor money. (We had to go through a restaurant.) That seems to have abated now. The Cut explores the rise—and fall—of pandemic baking. “The height of sourdough mania crested before Memorial Day, when one national emergency—the COVID-19 pandemic—was met by another, the police brutality and systemic racism brought to the fore by the death of George Floyd in Minneapolis. The privileged lifestyle cosiness of home baking then seemed a pale crutch. The Instagrammed loaves disappeared. The mood is more urgent now; those stuck at home have forcefully, passionately wrenched themselves unstuck. Sourdough can’t save a nation, and it can’t distract it indefinitely, either.”
The Rise and Fall of Pandemic Baking
Posted on 28 Jul 2020 by Jonathan Crowe Food
Jonathan Crowe blogs about maps at The Map Room and writes and reviews science fiction and fantasy; his work has been published by AE, The New York Review of Science Fiction, Strange Horizons and Tor.com. He lives in Shawville, Quebec.