Written by Jonathan Lansang, Photos by Ryan Fernandez
GOOD BREAD IS A SCIENCE. With just flour
and water as a base, one can mix in some yeast and sugar to make it rise,
butter and eggs for richness, or even just switch the kind of flour used to
produce an entirely different texture. That same bread is itself an element of
a greater whole. Though often a side, or a simple vehicle for the filling, the
right variety can...
