Recently, the good folks at Metropolitan Bakery were kind enough to let us go where few ever do: Into their bakery, where wonderful and semi-secret things are done every day. We learned a lot — both about breadmaking as well as Metropolitan itself, now in its 15th year — and this is the first of two Metropolitan Bakery segments we’ll be running. In this one, co-founder James Barrett shows us the 20-year-old yeast starter that Metropolitan is still making bread with every day, and also explains a good bit about the baking process.
[Director: Ruth Carpenter/Camera: Caitlin Welge]