"With bread, Alaska and travel being such big parts of my life, Traveling Sourdough was born."
- Markus Mager, Baker & Owner
A brief history
Growing up in Germany made Markus appreciate good, quality sourdough breads; not just because his grandpa and two of his uncles are master bakers back in Germany; but because he loves tasty sourdough breads.
Markus started baking his own rye-sourdough bread when he arrived in Alaska in 2006, using and modifying his mom's recipe. The reason for starting to bake his own bread in Alaska was simple, he just did not like mushy American store bought breads with an ingredient list that is as long as this paragraph. Now, with Traveling Sourdough, he is sharing his love and passion for bread because he believes that everybody deserves access to healthy, tasty, fresh, crusty and simply delicious bread.
Traveling Sourdough moved to Ashland, Oregon in the summer of 2020 after 6 wonderful years in Richmond, Indiana. It was great to be part of and grow with the Richmond Farmers Market community. Thank you to all my customers and bread share members, Roscoe's, Christopher Farm, and Radford's.
Why the name Traveling Sourdough?
The Bread Sourdough
The current sourdough was started in September 2013 in lovely Viroqua, WI. Since then it traveled to Iowa, South Dakota, Nebraska, Colorado, Arizona, Nevada, California, Utah, Wyoming, Minnesota, Illinois, Indiana, Ohio, Pennsylvania, New York, Massachusetts, New Hampshire, and Maine. During its travels it has delighted friends & family and throughout this journey just got better and better every day. Since August 2014 it lived in Richmond, Indiana; participated in an excursion to Germany in late 2014, and in July 2015 was crossed with a 100 year old sourdough that Markus received from a good friend in Alaska.
The Alaskan Sourdough
Since Markus weathered some time in Alaska he can be considered a sourdough. “Surviving” several winters and no longer looking at Alaska as a "wide-eyed-tourist” qualifies him for the sourdough status.
What makes the bread rise and gives it its unique taste?
Well, every sourdough is different. The simple answer is a mix of yeasts and bacteria. In Traveling Sourdough it's mostly a mix of kazachstania servazzii and lactobacillus. How do we know? Traveling Sourdough participated in Rob Dunn's Global Sourdough Project (participant ID#839). Check out the sourdough map to learn more!