2001, 2017-present

When I was a landscape laborer, I started baking my own bread for lunch. Part of that effort included raising my own starter, which made some excellent pancakes but I was never successful at making sourdough loaves.

Sixteen years later, my wife read an article about sourdough pancakes. This rekindled the old flame, and with the help of the internet, we finally started getting decent loaves after three weeks of daily attempts.

One of the unspoken benefits with sourdough is that you are forced to bake at regular intervals to keep the starter alive and I have come to enjoy the consistent practice, as a meditative a conversation between my hands and the dough.

Over the years, I have found pleasure in constant exploration. It has been fun to experiment with different aspects of bread making, including enriched doughs and steamed breads. Most recently I have been playing with whole wheat berries, grinding them up in a vitamix for a super fresh whole wheat dough.