I develop recipes using a diverse array of grains and I test sourdough baking techniques for Breadtopia, a company founded in 2006 that sells baking supplies, stone ground flours, and whole grains. Breadtopia works with small- and mid-sized farms that grow organic grains with sustainable practices, and we're committed to helping people bake delicious nutrient-rich bread.
Through the Breadtopia blog and forum, I help new and experienced bakers alike. Two of my experiments, Challenging Sourdough Starter Convention and Sourdough Microbiomes and Bread Flavor, were translated and published in the German magazine Brot, and Breadtopia founder, Eric Rusch, and I co-authored the book Sourdough Cookbook for Beginners.
You can follow @Breadtopia on Instagram and sign up for Breadtopia’s twice-a-month newsletter here.
Facebook
LinkedIn
Instagram