Homemade Artisan Sourdough

The traditional artisan loaf is made by hand and is a two day process. It is hands down one of the most craveable breads I bake with the blistered, bubbly crust and distinctive, tangy flavor. I use only unbleached organic flour, sea salt, and filtered water, along with my "starter" which is an all organic and naturally fermented mixture where the sourdough culture lives and breathes. I have three active organic starters that I use for all of my baking. "Lucy" originated from the period of the Alaskan Gold Rush of 1896 which I acquired from a descendant of that family in Owasso. "Frenchy" came from a woman who visited France and brought some back with her to California and is also well established over 100 years ago. A friend needed a gluten free sourdough option, so I searched and found "Glennie" which I acquired from Living Dough based in Barrington, IL. All are used in different sourdough baking recipes to delight even the most discerning of eaters!