Conversations with leaders and innovators throughout the sourdough community who are inspiring people to discover naturally fermented bread.
Support Untamed Bake Shop in Paradise, CA
Kala Riddle of Untamed Bake Shop recently lost everything in the Camp Fire. Her cottage bakery and home was completely destroyed, including the ROFCO oven she recently purchased. Let’s rally around our fellow baker this holiday season and help get her back to feeding and educating her community in Paradise. Please click on the “Support Camp Fire Bakers” button above to go to the GoFundMe page set up on her behalf.
I have tan grains, brown, rust colored grains, blonde grains, something in between. Sometimes buckwheat that can turn it different colors of purple. Thinking of that as a baker, you don’t want all your breads to look the same...
It’s ARTISANAL. We’re artists too...
...I like to make bread that looks like my desert - the desert where I live. It’s kind of this initial picture I have of the loaf I want to create and I can just go LIKE A PAINTER into those grains and get the pigments and draw them out and that’s what I did with the line up of breads...
“Sourdough taught me….that it’s OK to do things differently…it’s OK to mess up, it’s OK not to have the perfect score on my loaf, it’s OK not to have oven spring somedays. All these things teach you valuable lessons and they take you to the next level. I really think it’s a journey that is ongoing for everybody and it’s so powerful to share with others because you end up learning so much from each other.”
“…and FLAVOR, ya, that’s kind of our mantra. It’s all about the flavor. Why do this? There’s plenty of cheap flour out there, why would you bother? Because we really think heritage and ancient grains have a lot of flavor and growing them differently, really taking care of the soil, you’re going to pull different micronutrients - you’re really creating a nutritionally dense product that really packs a lot of flavor.”
“You will ruin one thousand loaves before you get your perfect loaf - if you are lucky. The biggest thing is knowing that you are going to fail, and to except that failure, and to keep trying. Because really the whole thing is building a foundation on those mistakes and learning from them…”