My sourdough start does not have a storied career as a 750 year old start from Scotland served to William Wallace before its war of independence against England.
My start begin in the fall of 2018 in the small and humble village of Springville, Utah. It began its life as 1 cup of flour and 1 cup of water. It spent 3 days exposed to the sweet natural yeasts of the Utah air, and bubbled happily as I fed it.
Today it is a robust yearling stored in the fridge and fed daily, sharing its energy and life with you through every loaf that it makes.
That is the story of my start, and the start of my story. 🙂