If you’ve spent the majority of your time at home over the past year, it’s likely you’ve started a coronavirus project. What’s even more likely is that your project is making sourdough bread. The pandemic’s lockdown spurred a 2020 baking craze, which in turn led to flour and yeast shortages, and the resulting media attention brought on even more excited bakers. Home bakers turned sourdough tutorials into their side hustles, and celebrities also got in on the baking craze. On FoodPrint — a website focused on the entire food system — our primer on making the fermented dough and ways to use the discarded portions quickly became one of our top viewed posts after we published it last year.
Which is all to say, sourdough is kind of old news. Unfortunately, COVID-19 isn’t. Despite the rise in vaccination and decreased infections, experts suggest limiting activities outside of home to