I grew my current starter in 2015 using organic grapes, flour, and water. I feed it twice daily with love and gratitude. With it, I strive to make complexly flavored, richly textured breads of all kinds. I’ve been practicing for 15 years, testing and tweaking recipes, learning how temperature, humidity, mixing times, and my patience or time constraints all affect the outcomes. Loads of friends have been helping me by tasting and encouraging me. The journey continues.
Early Riser Baking 