The Brief

Flash back to the pandemic, when everyone you knew made sourdough bread because all they had was time on their hands. That new obsession birthed a million loaves of bread.

There was a whole rabbit hole to fall into, including how to source a sourdough starter, the length of fermentation, consistency, taste and crumb. People began showing pictures of their home-grown loaves, and naming their sourdough starters as if they were their children.

Post-pandemic, it led to a new appreciation of something that had been under our noses for some time — the handful of L.A. bakeries making artisanal sourdough bread.

While you can get sourdough rolls in your local supermarket, commercially made bread often doesn't follow traditional sourdough baking methods, likely supplementing with yeast to get a quicker fermentation.

But other bakeries, like Lodge Bread, Clark Street Bakery, and Bub & Grandma's, have committed to the full-on, time-consuming process, taking at least two days to allow different tastes and textures to bubble up (literally). And now, it's spreading to other dough-centered foods, like pizza, as pizza makers experiment with techniques allowing the rise to take four to five days.

What is it about slow fermentation that has captured the attention of bakers and pizza makers? I spoke to some people leading this trend.

Something in the air

At Colossus, located in Long Beach and San Pedro (and soon to be Anaheim), Kristin Colazas Rodriguez has been slowly perfecting her recipe for naturally leavened sourdough loaves for over five years.

Colazas Rodriguez cultivated her bread-making style when working in the Bay Area in the early 2010s. There, she worked alongside ex-employees of Tartine Bakery, the famed bakery that started in San Francisco and built its reputation on slow-fermented sourdough bread. The technique fascinated Colazas Rodriguez, who brought it down to Long Beach and began making her own version of the bread, and selling it at local farmer markets before expanding to open Colossus.

The sourdough starter at Colossus, affectionately named Jesus, is the basis for their naturally leavened sourdough loaves.

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Kristin Colazas Rodriguez, owner of Colossus, taking time to prepare the naturally fermented dough.

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Her team starts each morning by making the dough, adding a portion of their starter, and allowing it to ferment at room temperature for five to six hours.

Kristen Colazas Rodriguez, owner and operator of Colossus Bread

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Then, it's time for cold fermentation, where the dough is put in the refrigerator overnight, slowing the fermentation process. This also forms lactic acid bacteria, which gives the dough its sour flavor.

After roughly 36 hours, the dough is finally ready to be baked into a stretchy, crunchy loaf of bread.

Her work is best exemplified by their country levain, a tangy, sliced sourdough loaf. Its large open crumb makes it perfect for a sandwich, or toast with butter and jam. For me, no other type of bread comes close.

Colazas Rodriguez's passion for sourdough isn't simply artisanal; she also feels it contributes to a healthy way of life.

"We can manipulate it, improve the nutritional quality of the starches and enzymes, and unlock its minerals," she said. "I don't think we would have a product that was as healthy if we were throwing in instant yeast, if we weren't correctly fermenting, and if we weren't long fermenting those grains."

A customer looks over the bakery case fulled with naturally leavened bread displayed at Colossus in Long Beach.

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The pizza dough whisperer

Chef Daniel Holzman, owner of DannyBoy's Famous Original Pizza inside the Wells Fargo building in downtown L.A., with another location in Westwood, makes acclaimed New York-style pizza.

But it comes with a twist. Instead of proofing the dough for a day, as is customary for New York style, Holzman, who has formal training as a chef, extends the fermentation for four or even five days. It's been somewhat controversial.

"I was told I was doing it wrong, and I've been consistently told we're doing it wrong," Holzman said.

Daniel Holzman of Danny Boy's Famous Original Pizza with his prized take on New York-style pizza

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Daniel Holzman of Danny Boy's Famous Original Pizza shows the gluten structure that's formed after the long fermentation process.

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Wrongness be damned, as plenty of customers (and I) discovered, the pizza he creates is buttery, flaky, soft and chewy. Holzman's pizza dough, however, doesn't use a sourdough starter. Instead, he uses commercial yeast for the long fermentation, even though it's typically used to speed up the fermentation process.

The yeast produces carbon dioxide, which allows the dough to rise and creates micro blisters, or bubbles, in the crust, similar to the bubbles in beer. This results in a crispy crust on the outside yet an airy, light texture on the inside. While that is happening, the formation of the gluten structure occurs, which gives the dough its elasticity and chewy quality.

As an illustration, Holzman recently made a viral social media video where he walks shows a series of proofing boxes containing furled pizza dough balls.

Each box holds dough at a different stage of the fermentation process. You can see the texture developing as he pokes his finger in each one. By the time he reaches day three, the dough is producing complex structures resembling spiderwebs. It's impressive to see, and not something you expect in traditional pizza.

A New York-style pepperoni pizza being sliced at Danny Boy's Famous Original Pizza in Westwood.

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He said part of the reason long-fermented New York-style pizza isn't more common is not a cooking issue; instead, it involves real estate. In New York, space is much more scarce, and access to large refrigeration areas is a challenge.

In less-cramped Los Angeles, Holzman was able to experiment before honing in on his now trademark style.

" We use the same ingredients and method that we would use in New York," he said. "Ultimately, we concluded that fermentation would be one thing we would extend."

Easier on the body

A little further down the road in Historic Filipinotown is Grá ('love' in Gaelic), founded by owner Michael McSharry. He's originally from Ireland, but was living in London, working in advertising, when he discovered he had a gluten intolerance.

" At that point, I had to stop eating pizza, bread, stop drinking beer, and all those kinds of carbs," he said.

But when he tried sourdough pizza, he discovered he could eat it and still feel OK.

Michael McSharry, the founder of Grá, during the fermentation process for his sourdough pizza.

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Michael McSharry of Grá turns his sough dough starter.

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While it's a bit of a grey area, scientifically speaking, it seems that some people with a gluten intolerance can eat sourdough bread. The long fermentation is theorized to help break down the gluten, making it easier to consume.

Fast-forward almost a decade to Los Angeles, where McSharry decided to open a restaurant focusing on sourdough pizza, natural wine and fermented foods.

McSharry described it as "food that not only tastes good, but nourishes the soul." He wanted his pizza to be as healthy as possible, which is where fermentation comes in.

As he prepared to finalize his menu for Grá, McSharry planned a last-minute trip to the famed Irish cooking school Ballymaloe Cookery School in County Cork. There, he studied under celebrity chef Darina Allen for a weekend course about fermentation.

Upon completing the course, he was given a sourdough starter as a parting gift, which he brought back to Los Angeles.

McSharry explains that his fermentation program at Grá takes approximately 40 hours, with the dough assembled in the morning and used for the following evening during their dinner service.

The dough is made from whole grain and 00 flour (a very finely milled Italian flour used in pizza and pasta).

" It took me a while to dial in the recipe, or should I say the principles behind the processes that exist within the pizza we have today", McSharry said.

In great detail, McSharry described all the elements of the process to get his sourdough just right, from the proofing stage to the temperature of the water and the oven. He recounted working 8-10 hours daily for over six months in his apartment before the restaurant opened, tweaking each element to achieve his desired result.

The Banger pizza at Grá made with tomato sauce, mozzarella, salami, ‘nduja, fermented mustard seeds, honey & basil

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Diners sit for dinner service inside of Grá

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After locking in his dough recipe, McSharry and his team decided to fire the pizza at 750 degrees inside a wood-burning oven.

" It's another element to this very natural process. So you're working with Mother Nature in the fermentation and then with Mother Nature with real fire, and it's exciting," McSharry added.

The sourdough pizza at Gra isn't particularly sour in flavor. Instead, it takes on a soft and chewy texture, similar to a Neapolitan-style pizza. This format works well with various topping combinations on the menu, as is the case with a couple of house favorites, such as The Banger ($27), made with salami, nduja, fermented mustard seeds, and honey, and their Kimchi Pizza ($27), which contains tomato kimchi sauce, gouda, buffalo mozzarella, green onions, and sesame seeds.

The punch of flavor and freshness brings home precisely what McSharry aims to achieve.

By including other fermented foods — kimchi and fermented mustard seeds — McSharry hopes to extend the notion that the natural process can be applied to different foods, not just sourdough.

While he runs a business, he believes fermented foods are an extension of a more global way of thinking.

" One of our main focuses is having good working relationships with the farmers and doing our little bit to save the planet, like with upcycling," McSharry said. "This is an important characteristic of maximizing the return."

Apple CEO Tim Cook is stepping down from the job that he inherited from the late Steve Jobs, ending a nearly 15-year reign that saw the company's market value soar by more than $3.6 trillion during an iPhone-fueled era of prosperity.

Cook, 65, will turn the CEO duties over to Apple's head of hardware engineering, John Ternus, on Sept. 1 while remaining involved with the Cupertino, California, company as executive chairman. That's similar to the transitions made by Amazon's Jeff Bezos and Netflix's Reed Hastings after they ended their highly successful tenures as CEO.

"It has been the greatest privilege of my life to be the CEO of Apple and to have been trusted to lead such an extraordinary company," Cook said in a statement. "I love Apple with all of my being, and I am so grateful to have had the opportunity to work with a team of such ingenious, innovative, creative, and deeply caring people."

Ternus, 50, has been with Apple for the past quarter century, including the past five years overseeing the engineering underlying the iPhone, iPad and Mac — a role that made him a prime candidate to succeed Cook.

"I am profoundly grateful for this opportunity to carry Apple's mission forward," Ternus said in a statement.

The transition to a new CEO comes at a pivotal time for Apple. Artificial intelligence has unleashed the most upheaval within the industry since Jobs unveiled the first iPhone in 2007. Apple has gotten off to a rough start in AI after stumbling in its efforts to deliver new features built on the technology, as promised nearly two years ago.

Earlier this year, Apple finally turned to Google — an early leader in the AI race — for help making the iPhone's virtual assistant Siri into a more conversational and versatile helper.

Although he never shook the perception that he lacked Jobs' vision, Cook leveraged the popularity of the iPhone and other breakthroughs orchestrated by his predecessor to lift Apple to heights that seemed unfathomable when it was on the brink of bankruptcy during the mid-1990s.
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LOS ANGELES (AP) — Singer D4vd has been charged with murder in the death of a 14-year-old girl who was last known to be alive nearly a year ago and whose dismembered and decomposed body was found in September in his apparently abandoned Tesla, prosecutors said Monday.

The Los Angeles County District Attorney’s Office said the 21-year-old D4vd, whose legal name is David Burke, was charged with first-degree murder in the killing of Celeste Rivas Hernandez. She was reported missing by her family in 2024, when she was 13. Authorities, who described her Monday as a “runaway,” said she was 14 when she was killed.

A criminal complaint says he had engaged in continuous sexual abuse of Rivas Hernandez from September 2023 to September 2024.

Prosecutors allege he killed her using a sharp object on or around April 23, 2025 — the date she was last known to be alive and was headed to the singer’s house in the Hollywood Hills — and mutilated her body about two weeks later.

The murder charges included special circumstances — lying in wait, committing crime for financial gain and murdering the witness in an investigation — that could carry the death penalty. Prosecutors haven’t announced whether they will seek it. Burke is also charged with lewd and lascivious acts with a person under 14 and mutilating a body.

Attorneys for the Houston-born alt-pop singer said he was innocent in a statement released after homicide detectives arrested him on Thursday at a home in Hollywood.

“Let us be clear — the actual evidence in this case will show that David Burke did not murder Celeste Rivas Hernandez and he was not the cause of her death,” the lawyers said. A new request for comment to Burke’s lawyers on the charges was not immediately answered.

Los Angeles County District Attorney Nathan Hochman called the case “a parent’s nightmare.”

“Celeste, a 14-year-old at that time, went to Mr. Burke’s house in the Hollywood Hills. She was never heard from again,” Hochman said at Monday’s press conference.

The long-dead body of Rivas Hernandez was found inside a Tesla that was towed from the Hollywood Hills on Sept. 8, a day after she would have turned 15. Her family had reported her missing from her hometown of Lake Elsinore, about 70 miles (112 kilometers) southeast of Los Angeles.

Authorities did not publicly name Burke as a suspect until his arrest. And his lawyers’ statement last week, in which said they “will vigorously defend David’s innocence,” was the first time they weighed in publicly.

The singer had been under investigation by an LA County grand jury looking into the death. The probe was officially secret, but its existence — and his designation as its target — was revealed in February when his mother, father and brother objected in a Texas court to subpoenas demanding they testify.

The 2023 Tesla Model Y was registered in the singer’s name at the Texas address of his subpoenaed family members, according to court filings from prosecutors. It had been towed from an upscale Hollywood Hills neighborhood where it had been sitting as though it was abandoned.

Police investigators searching the Tesla in a tow yard found a cadaver bag “covered with insects and a strong odor of decay,” court documents said. Detectives partially unzipped a bag and found a head and torso.

Investigators from the Los Angeles County Medical Examiner’s Office removed the bag and “discovered the arms and legs had been severed from the body,” according to court documents. A second black bag was found under the first, and dismembered body parts were inside it. No cause of death has been publicly revealed, and police got a judge to block the release details of the autopsy. On Friday, the medical examiner told The Associated Press the court order remained in place after Burke’s arrest, and suggested to ask the police whether they would ask to lift it. Hochman said Monday that the coroner’s report would be released “shortly.”

The family of Rivas Hernandez has remained private and has not made any public statements on her death or the case.

“I had the chance to meet with some of the family members of Celeste and their grief in incalculable as to what happened to their daughter,” Hochman said.

D4vd, pronounced “David,” gained popularity among Gen Z for his blend of indie rock, R&B and lo-fi pop. He went viral on TikTok in 2022 with the hit “Romantic Homicide,” which peaked at No. 4 on Billboard’s Hot Rock & Alternative Songs chart. He then signed with Darkroom and Interscope Records and released his debut EP “Petals to Thorns” and a follow-up, “The Lost Petals,” in 2023.

The Associated Press confirmed that D4vd was dropped by Interscope last year.

When the body was discovered, the singer continued his North American tour, but when reports of his possible involvement spread widely, he canceled the final two shows and a European tour that was to follow.

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AP Music Writer Maria Sherman contributed reporting from New York.

The post Singer D4vd charged with murder of 14-year-old Celeste Rivas Hernandez, found dismembered in his car appeared first on LA Local.

Former state Controller Betty Yee dropped out from the governor’s race on Monday, saying she couldn’t see a path to get donors and additional support from undecided voters with six weeks left before the primary.

“It was becoming clear that the donors were not going to be there,” she said. “Even some of my former supporters just felt like they needed to move on as well.”

She did not immediately endorse another candidate, but said she would do so in the next few days.

Yee was one of the earliest to enter the race, announcing her candidacy more than two years ago. She ran on her experience handling the state budget and her family’s middle-class, immigrant background.

A progressive who supported continuing the state’s greenhouse gas reduction mandates, Yee also emphasized her ability to balance the budget and spoke often about the importance of growing the state’s economy and auditing state programs for fraud. In recent days, she had begun styling herself as “Boring Betty,” promising drama-free state government experience.

But pragmatism never translated into star power. Yee has stayed at or near the bottom of the polls, never garnering more than about 3% of likely voters, and consistently lagged in fundraising.

That made her one of California Democratic Party Chair Rusty Hicks’ unnamed targets of a public campaign to pressure lower-polling Democrats to drop out of the race. With many Democrats in the race potentially splitting the liberal vote, Democrats were concerned two Republicans could possibly win the top-two primary election in June.

Yee, the former vice chair of the party, insisted she had grassroots support and wouldn’t be forced out of the race by a slate of wealthy, male candidates. She and the other candidates of color banded together to denounce their exclusion from a USC candidate debate last month after the university used a formula based on polling and fundraising to decide who to invite. The debate was ultimately canceled.

“This has been my life story, frankly, as a woman of color,” she told reporters in March. “I’ve been overlooked, I’ve been underestimated and pushed aside.”

The chances of Democrats getting locked out of the general election have gone down since former Rep. Eric Swalwell dropped out over a week ago over sexual assault allegations and after President Donald Trump endorsed Steve Hilton on the Republican side.

But Yee has little cash on hand to continue, and the race is entering its most expensive phase yet with multiple candidates launching television ads last week.

Her exit leaves only one woman in the race, former Rep. Katie Porter.

Like Swalwell, Yee dropped out after a March state deadline to file or withdraw for the race, so her name will remain on the ballot in June.

This article was originally published on CalMatters and was republished under the Creative Commons Attribution-NonCommercial-NoDerivatives license.