Bread experts weigh in on whether the rye sourdough that bakers ‘feed every day’ is worth that much A loaf of bread has become New York City’s latest viral hit and, somehow, status symbol

A report from The Guardian — Business focuses on “Bread experts weigh in on whether the rye sourdough that bakers ‘feed every day’ is worth that much A loaf of bread has become New York City’s latest viral hit and, somehow, status symbol” and sets out the main development contained in the supplied source material.

The available account reports that bread experts weigh in on whether the rye sourdough that bakers ‘feed every day’ is worth that much A loaf of bread has become New York City’s latest viral hit and, somehow, status symbol. The report also notes that At Rye, the first US outpost of Austrian bakery Martin Auer, a 3.3lb loaf of 100% rye sourdough sells for $60 in SoHo. Made with just water, flour, salt and time, the bread has attracted the kind of attention once reserved for rainbow bagels, cronuts and skyscraper milkshakes. Which raises the inevitable question – is it actually worth that much?

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