By Arlene Stein
I took a trip out to the Ancaster Old Mill restaurant where I spent the day with pastry chef and author Bettina Schormann (and would be camera man, Malcolm Jolley) learning how to make sourdough bread from Red Fife flour. Here’s what we shot…
Arlene Stein is the Program Director at Evergreen’s Brick Works and Co-Leader of the Slow Food Toronto Convivium.
Photo: Jo Dickins