Join legendary baker Richard Hart, former head baker at Tartine Bakery, as he shares insights from his book on intuitive sourdough baking. He discusses the art of being a 'yeast farmer' and offers practical tips on maintaining a sourdough starter. Then, explore Southern culinary traditions with chef Ashleigh Shanti, owner of Good Hot Fish, who delves into the rich history of Appalachian cuisine. She also provides a fresh take on classic recipes, bringing warmth and personal stories to the plate.