Sometimes you just have to get over or around a setback.
Failure to reach a goal motivates in a way that nothing else does.
I just found out that the flour company testing out my sourdough flour blend for market is declining to produce it for sale.
Their reasons included:
That it is hard to produce a product when the key item is free in the air. They are worried that the starter yeasts won’t produce for folks.
The 2 day process of growing the starter is too long for people who just want to make bread.
The 8 hour rise time, slow and cool, is too long for our immediate gratification world.
Funny how none of that seems to be a problem for the folks packing my classes in Bellingham.
I do understand that more people need to be able to get the culture. That many people aren’t familiar or comfortable with the idea that yeasts surround us in the air, ready to begin to grow when provided with the right conditions.
I have figured out a way to send culture in the mail to the end users and I am willing to begin to share. And no, it won’t get me in trouble with Homeland Security.
I have thought a lot about this, been working on the sourdough for over 9 months now.
The Baby is ready to be born.
I am no longer willing to wait on sharing on this bread with you. You have been aware for so long that this is ready, tangy sourdough, tender inner threads, crackling crispy crust. Bread, real bread!
So how can I get you to learn about how to make it?
If you were in Bellingham WA, you could take a class with me. At the end of each of my classes, I present the attendees with baby starters of their own to nourish and enjoy.
My problem then becomes how to get culture into the hands of people across our nation without actually touring and teaching.
I would love to tour and teach but family comes first. Till we have a live aboard RV, and a means of funding our travels, that will not be practical.
Virtual education is the key, so keep checking back. I’ll be creating a video series showing all the steps of creating a fabulous gluten-free sourdough bread.
Because then you can learn how to make it from Timbuktu if you’d like.