The fermentation and baking of sourdough is the one of the most miraculous chain of molecular events that never ceases to amaze.  Watching over time as three very simple whole ingredients transform into an entirely new food is both astounding and captivating, and can conjure up some of the strongest nostalgic feelings of childhood by the aroma alone.  Humans have been baking bread, in one form or another, for approximately 10,000 years and although what was once considered magic has now been replaced with science, the joy and amazement has never subsided for me.  

For over twenty years I have been elbows deep in food in one manner or another.  From B&B's in Vermont, to resorts in the Bahamas, to restaurants in Paris and New York City, my passion has always been fueled by food and hospitality.  Throughout the first portion of my career I focussed heavily on exploring the vast world of global cuisines, techniques, ingredients, and dishes.  After my career as a professional chef had concluded that focus shifted and became micro-focused on the foods that intrigue me and bring me joy to make.  And at the top of that list, without even a second place contender, is sourdough.  I have spent many years perfecting the art and science of fermentation to achieve the best possible sourdough loaf I could and I hope this obsession will help bring people together to break bread with friends and family around the proverbial table.  If there's anything better than that, I have yet to find it.