Sourdough

 It’s customary to give your sourdough starter a name, and I’ve named mine Joy. For the past couple of years, I’ve been sharing Joy with others. What began as a way to bake bread for myself and my family blossomed into something much more. After not eating bread for 15 years due to health reasons, I missed it dearly, especially sourdough. After working diligently to heal my gut from Crohn's disease, I felt ready to reintroduce bread into my diet—but I knew I needed to avoid traditional gluten and processed options. I began researching the benefits of sourdough, its reduced gluten content, and the bacteria that promotes a natural fermentation process. By using only organic flour, water, and salt, I discovered that I could enjoy homemade sourdough without experiencing digestive issues or inflammation. This discovery led me to start teaching sourdough classes a year ago, and since then, I’ve had the pleasure of teaching over 75 students. Most recently, I’ve set up a little honor cooler at the bottom of my driveway, and it’s been wonderful to see the loaves sell out each time. 

It truly brings me joy to share Joy with you!