Sublime

There are lots of different names for the ferment that is at the heart of sourdough bread – levain, biga, starter – but I’m going to stick with that one word: ferment.

How to do it: A local wild-plant-foraging class or meetup is a good way to get up to speed on what is growing wild in your area, and a trip to your local farmers market for ugly, dirty, bitter, sour, and misshapen produce can also leave you with a whole canvas bag or burlap sack chock-full of xenohormetic goodies. The trick is to eat as wide a