I baked my first sourdough loaf in 2018. It was flat as a pancake but not sour, despite the moniker. I was so intrigued by the process and compelled to keep baking! Eventually I started to see a big difference in the bread! Instead of flat, dense breads, they were fluffy, with a mild flavor, and a super satisfying crunch on the outside (best part in my opinion!). I also realized that I felt so much better after eating the sourdough bread. You know that blah feeling after lunch? Well that was now gone! When the pandemic hit, I got calls from people who suddenly had more time on their hands and wanted to take up sourdough baking. I started doing workshops and figured out a way to dehydrate my sourdough starter without compromising on yeast quality. Now I could ship it to anywhere in the world! Some time later, I decided to create a toolkit, with equipment and video instruction that I felt would just streamline the whole process. My goal is really to make sourdough baking super simple and available to everybody! Happy sourdough baking, Reisy Gross (Breads by Reisy)
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