Was so happy to have my kitchen back I started baking my own bread. Then ventured into English muffins, bagels, and tortillas. Since Thanksgiving 2021 we haven’t bought any bread, English muffins, bagels, or tortillas. I even baked a devil’s food cake from scratch (it was sooo good).

April 14, 2022 I delved into sourdough with the beginning of my first sourdough starter using bleached all-purpose flour and water. A week later I started the second starter using unbleached bread flour. Realized I shouldn’t be using bleached flour and switched to unbleached all -purpose flour. Daughter started calling the two starters “the twins”. When I decided to combine the two and only use the unbleached all-purpose flour she told everyone I “killed one of the twins” and now calls the starter “The Surviving Twin”.

Was enjoying my adventures into the world of sourdough…then I expanded again…this time into gluten-free sourdough. On July 1 ,2022 I started a gluten-free sourdough starter and made my first loaf of gluten-free sourdough bread on July 9, 2022. (We had a guest here that was learning how to make bread and told us that some of her relatives are gluten free and she’d like to learn how to make breads they could enjoy also.)  If you’re interested in purchasing breads not made of wheat, rye, or barely flours please let me know.  However, these NWRB breads are produced in a kitchen that does use wheat, rye, and barley, so cross contamination is possible.  I do make some NWRB (untested gluten free) breads for co-workers.

Friends, family, and co-workers encouraged me to start selling my breads…and now here we are with “Struttin In The Kitchen”.