Hi there, my name is Christina and I collect, activate, nurture, maintain, and share sourdough starters. I have dozens of different starters from all over the world, including Low Gluten and Gluten Free.  First, let me explain why I chose to do this. To buy a starter and activate it can take weeks. The starter needs to be fed twice a day, every day. It can’t really be used to bake with for at least 2 weeks and it has to be treated with care and awareness for the next 4-6 weeks to get it stable. After that time, the starter can be put in your refrigerator and be fed once every 7-10 days to keep it alive and happy. After about 4 months, the starter can be fed even less often.

  Most people just aren’t that excited about going through this process, and waiting that long to bake with the starter. I did the first several weeks of activating and nurturing for you. All you need to do is feed the starter and bake with it. And maintain it, of course.

  I want to take the intimidation out of using Sourdough Starters. Sourdough Starters can produce a variety of breads, snacks, and desserts. The use of sourdough starters has grown over time because of the new knowledge of how to keep them alive. It's amazing how sturdy starters are and how long they can survive on their own. A great example of this is the culture discovered in Egypt, by Ed and Jean Wood. That starter dates back over 4,000 years! 

  I am fascinated by the sustainability of sourdough starters, so I am constantly looking for different cultures from all parts of the world! I am just as fascinated by all of the different ways you can bake with it!! And that's just for the bread!!

Now, I am happy to sell these starters to the public, along with offering classes on Sourdough:  

           Sourdough For Beginners:

 The ultimate Beginners class that includes your first starter and everything you need to know to get started on your Sourdough Journey. $20 and 2-3 hours. 

and Sourdough Continues which include the following:

SIMPLE DOUGH WORKING: This class costs the usual $10 and is about 2 hours long. I typically offer this class by request or invitation, not as an announced class. It is done with a specific recipe that I will provide and is a great introduction to sourdough bread making.  You will learn the simpler technique of building structure in your dough for your first breads. I will also teach you how to know when your starter is ready to be used in a traditional bread dough and what to expect with those doughs and why. 

FULL DOUGH WORKING: This class is a 5 hour class and will cost $20. It will be done by request, or invitation, NOT by public announcement. Here I will show you how to work with your dough- stretching and folding; coil folds; how to preshape your dough; then how to shape it for baking. I will teach you different methods of this process including ways to make your bread more or less sour. I will provide the recipe, so we will all be working with the same dough. You will need to bring your dough in its mixing bowl, a large cutting board to do your dough work on, and a lined banneton, bread pan, or some other final proofing container to take your bread home in.  The next step to making those traditional, old fashioned, large holed sourdough breads.   

 And a load of other classes related to sourdough that are listed on the classes page.  Contact me and lets do some sourdough!

please note that I am new to this website thing so please forgive any errors or repeats  lol