German Baking
A country with more bread than any other on earth. Schwarzwälder Kirschtorte under glass in Baden-Württemberg, Dresdner Stollen wrapped in butter for Christmas, Brezel twisted at dawn in Bayern, Roggenmischbrot from a sourdough that predates the war — a Bäckerei built on Sauerteig, dark rye, and the certainty of Mehltype 1050.