Why we couldn't get enough of sourdough during lockdown
During lockdown, the Irish nation seemingly rediscovered the lost art of home cooking. For some, it was a fleeting enthusiasm that soon grew as stale as the ubiquitous banana bread piling up in the bread bin but for many, many more, it marked a serious re-engagement with, or even brand new discovery of, what constitutes ‘real food’.
Academic research conducted during lockdown has shown this home cooking was far more driven by a desire to eat nutritious healthy food and support the local community of producers, farmers and growers, in stark contrast to a formerly prevalent and often fleeting, shallow appreciation of food, that chiefly involved the pursuit of the ‘next big flavour/ingredient/restaurant’ and clocking up the likes on Instagram.
