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Reach out to us. I’m here to assist you and answer your queries.
Contact Me
Here are my contact details. Get in touch for any assistance or inquiries.
Address
1918 Bowes Street, Kelowna, BC, V1Y 3C3, Canada
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Frequently Asked Questions
Answers to common sourdough questions
Most of my recipes use whole grains, but that’s just my personal preference. You can easily substitute all the flour with unbleached white flour if you prefer. For bread, I recommend using bread flour. Keep in mind that white flour absorbs less liquid than whole grains, so you may want to start with a smaller amount of liquid and add more as needed.
Sorry, I don’t have any experience with gluten free bread. Surprisingly a lot of gluten intolerant folks can digest real sourdough. You can find more information about the science on my blog.
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Let’s Bake Together
About once a month I send out exclusive recipes, tricks, and announcements to my mailing list.
Testimonials
What Customers Say
Hear from satisfied customers who have experienced the quality and value of my products and courses.
Excellent class! As a sourdough newbie I really liked that the presenter was an experienced hobby baker and not a pro. Home bread baking is a different kettle of fish from bakery scale baking.
Kevin MacDonald
Great introduction to sour dough bread making, lots of useful information and tips and it was great to see the tools and suggestions to make the process less daunting. So nice to get to take home our own starter. Thank you, I’m looking forward to my first bread!
Coreen V
Thank you for sharing your passion.
Your presentations are incredible – a combination of knowledge, humour, with clear communication, great graphics & resources.
Lois B