Baker / Folk Musician
I always have the home baker in mind for my sourdough classes. I do my best to frame this craft around the time, space, and equipment realities that most of us regular working folks are living. From maintaining a thriving culture - or sourdough starter - to mixing and kneading techniques and adaptations, I show students how to achieve the best results at home. Also, I teach efficient methods to minimize both waste and clean-up.
Beyond the production itself, if there's one thing that bread baking has shown me is its natural role (no bun, er, pun intended...) of community builder. Everything about it - from a personal, individual household level up to a professional level engenders community. It's ingredients are simple and cheap, "Breaking bread" is an invitation, a fundamental expression of sharing one's home and heart. One rarely sits down to eat an entire loaf of bread on their own. It is "the staff of life." Typically, one bakes not a single loaf, but enough to reasonably fill an oven. The results of baking in a full, as opposed to emptier oven are always superior. Strength in numbers...
I don't preach charity, or mandate a social event around baking, but it's inherent in the craft. The bread itself does that work. I look forward to sharing with you...
I am from Western PA, graduated from Penn State, and then lived out west for 15 yrs, working as a bicycle messenger in San Francisco, a river guide in Grand Teton National Park, and as a short-order line cook in too many places I care to mention...
I landed in Michigan in 2002 and worked for 6 years as a bread baker at the Ypsi Food Co-op.
I'm also a performing singer/songwriter with a couple of CDs of original songs plus an EP on the way. It's going to drop this summer 2023!
I'm a professional house painter these days, but when I don't have to work. I love to cook and can, reaping the bounty from our home garden. When weather permits I like to be out on my bicycle, or on my cross country skis.
I am a dog person.