keep it simple
make it great, or just pretty okay
Sourdough has been a part of our lives for about 10 years now. Kristin was the first to take the dive, building a starter from scratch over weeks. She worked her butt off, with two kids at her knees. We kept it simple and built from there. Trial and error (and mostly error) lead us along. She has lead sourdough classes previously but kids three, four, and five would usually take the wind out of the sails of any momentum. For the last few years we’ve made some adjustments, switched away from Organic King Arthur flower to milling our own flour purchased from organic farms in the states (Ancient Grains Organic). That whole process completely changed the game, in a difficult way. Learning how spelt, einkorn, hard red, hard white, emmer all work differently and which bakes they work well with has been a largely frustrating process. We’re starting to put some wins together and this year hope to launch a micro-bakery.
