I received the following e-mail from the folks at Wave Hill Bread: "Thanks for writing up your experience with WAVE HILL BREAD. Sorry about your diet. It may help to know that the spelt and rye we use are organic whole grains that we mill for each batch. We use very little yeast because the milling brings out the wild yeast in the hulls of the organic grains. Interesting that you found a sourdough flavor. We use a "poolish" which is made in advance for each batch every day instead of a "levain" used in sourdough bread. Our mentor, Gerard Rubaud, does make a sourdough bread. We do use rye (and also spelt), and that may be what you tasted....
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Today was not a good food day. I went to visit Roadfood pioneers and great writers Jane and Michael Stern at their house in Connecticut. I brought them a box of schnecken (pecan sticky buns) and a black and white cookie from Greenberg's, a classic New York Jewish bakery that is simply not very good anymore except for the schnecken and the black and white cookies. We had a blast hanging out and swapping writer war stories. When I left, Michael told me I had to go to their latest discovery, Wave Hill, a bakery that made great rustic bread. Michael said it was on the way to my final lunch destination, the new Fairfield location of the seminal New...
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