If you gain nothing else from time on my website, I hope you’re at least encouraged to try making some home made bread. Specifically sourdough! The far superior bread, in my opinion. Sourdough is an ancient bread and uses fermentation as the rising agent. This gut-healthy type of bread never feels like you’re eating bread because the fermentation has already started the break-down process and has made everything far more readily available for digestion than if you were eating bread that just used conventional yeast as the rising agent and was not fermented at all.

You know that bloated feeling you get after eating a lot of conventional bread? Yeah, that doesn’t really happen with sourdough. Grain is actually a really tough thing for our digestive systems to process and a lot of people have started opting away from grains like wheat entirely because of this. While gluten allergies are a very real issue for a lot of people, I also would argue that we were never really meant to eat grain as it is often produced today. In the last hundred years especially, we’ve cut out the step of fermentation in bread completely. Now we are surprised why so many people don’t feel good when they eat bread and wheat. This is part of why I’m such a huge advocate of sourdough! It’s a beautiful, simple process that yields loaves that are better tasting and are friendly to your gut and body.

I will also add that you have to be careful what flour you use. Often we see these days that its less and less the gluten that gives people issues, but more so the way the flour is produced and what the crops are sprayed with.

If people were making sourdough hundreds and hundreds of years ago with little to no real equipment, no internet to research on, no fancy kitchen gadgets, etc. don’t you think we are more than capable now? My hope in sharing my process with bread, and other fermented doughs, is that you will feel empowered, equipped and able to just begin. I would love to engage both the avid baker and the person who has never once baked at all. I hope to design recipes and methods that are user-friendly and gently guide you along from the beginning.

My methods are also going to be schedule-friendly. Homemade bread isn’t just for people who aren’t busy and don’t work full-time,—whether that’s a nine-to-five, as a stay at home parent, freelancer, or anything else that keeps you busy! Something I love about sourdough is that it’s very flexible and there is a huge margin for error as far as timing goes. Once you grasp what’s going on in that bowl of bubbly dough, you’ll know exactly how to manipulate your ingredients: flour, water, salt, time and temperature—that’s it! Those ingredients make up the foundation that is bread. Sometimes there’s a little something added, but you don’t need anything aside from those five things.