As I mentioned back on the home page, Sally was started in February of 2016, after being mesmerized by a documentary on the history of bread making. My focus in cooking has always been on real ingredients and traditional methods, so creating a sourdough culture was a natural next step.

Sally is a 50/50 blend of organic New York farmed and milled white wheat and whole wheat flour, and filtered water. Every day she is fed with the same mixture by weight, and is active once doubled in volume and bubbly. I mixed up my first loaf of sourdough in May of 2016, roughly three months after starting Sally…and I’ll never make a a leavened product without her again.

Over four years old, Sally produces a wonderful tang that makes your mouth water with every bite. Fermentation provides the grains a chance to break down, allowing for easier digestion. While not technically gluten free, most folks with sensitivity or intolerance do not experience any issues consuming my wild yeast sourdough.

For anyone with Celiac’s, I recommend discussing this with a doctor or nutritionist before consuming.