Learn the Art of Sourdough

Handcrafted with Love
in Troy, Alabama

Hi, I'm Michaela!

I started baking sourdough because I got tired of flipping over a bread bag at the grocery store and not being able to pronounce half the ingredients. How could this possibly be good for my family to eat? I wanted to make it at home — and do it better.

But where to start? I grew up in a family of fabulous Italian cooks, but even in our family, somewhere along the way the art of breadmaking had quietly disappeared. But I didn't want the tradition to stay lost on my watch.

Learning from the internet, though? Good luck. You'll find someone stating resolutely you have to weigh your flour to the gram, do your stretch-and-folds at exactly the right minute, and absolutely must own a banneton, while someone else insists exactly the opposite! But here's the thing: busy homemakers with farms to tend and gaggles of children to care for have been doing this for ages. If sourdough really were that finicky, it wouldn't have survived this long!

So instead I learned the old-fashioned way: from a mother who lovingly made bread for her own family. She passed on some of her 100-year-old sourdough mother on to me, and I love teaching people and passing that same mother along — person to person, just like homemaking skills have always been shared. The truth influencers carving perfect flowers on loaves for their social media reels don't say is that sourdough for eating is very forgiving. My goal is to make bread that serves my life, not the other way around — and I'd love to show you how, too!