Details matter to maker of artisan breads

06/1/2011 | Los Angeles Times (tiered subscription model)

Mark Stambler creates 50 to 60 loaves of whole wheat sourdough bread each week, selling them at markets and stores near his home in Los Feliz, Calif. The fundraising consultant built a brick oven in his back yard in 2005 and uses a homemade wild yeast starter. "There are only so many things you can control with bread baking, so you have to be precise," he said.

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