Country of origin United States
in the world
- 1576 sourdoughs
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I used to be a cooking instructor but made the switch to baking. Around the same time, I was diagnosed with lupus and conventional bread was a big trigger for my symptoms, so after coming across research stating that fermented grains are better tolerated by many people with AI problems, I took it as a professional challenge to learn sourdough. It's been one of the best decisions of my life.
Levi is a beast. I generally feed him 3x a day if I feed him white flour, and 4-5x if it is whole grain flour. He does well in the freezer (I freeze my croissant dough as a dough relaxing step, and it doesn't bother him) and his ideal bulk temp is between 75-79*F. He is milky, sweet, and lightly lactic while young and grows more acidic as he matures, and he is the reason I can eat bread again.