Photo by Lauren Miller
Andrea Mastrandrea (far right) inherited his sourdough culture from his father, who himself got it from his father, the local baker in the small city of Altamura in Puglia, Italy. After making some alterations, including adding local Ontario fruit to the mix, the starter now acts as the bedrock for all of Forno Cultura’s breads and variations, including focaccias, olive oil brioche and grissini. It’s also used in some of the bakery’s sweeter doughs such as puff pastry and short-crust pastry.
