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The bakery that canceled its own sourdough after a 10 year run
I used to buy this sourdough loaf from a shop in Portland every Saturday for years. Last month they put up a sign saying they were dropping it to focus on pastries, and the regulars were genuinely upset in the comments. Turns out the owner sold the recipe to a frozen food company and didn't tell anyone until the licensing deal was final. The loaf is still in stores under a new name, but the crumb texture is way off. Is it just me, or does the commercialization always ruin the thing people actually liked?
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