The secret to the perfect baguette? Flour, water and a 130-year-old starter dough
David Fhima of Fhima's Minneapolis on going back to the basics and remembering our roots

David Fhima's mother dough is a starter that's been passed down for generations. He brought it in a jar when he came to the United States more 40 years ago.
Tom Crann | MPR News
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