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Things, Fermented

matt-orlando-amass.jpgThe WSJ checks in with chef Matt Orlando of Amass in Copenhagen. On experimenting at home before opening the restaurant: "I would have three different starters going for breads, and this or that thing fermenting. My wife was like, 'What is this? It's starting to mold.' And I would be like, 'No, it's supposed to do that.'" [WSJ][Photo]

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