Bloomsburg SourDoh Pretzagel 2020
Pretzagels / Pretzels
In March of 1980 I received a National Geographic World magazine for kids with an article about baking soft Pretzels. I fell in Love with Soft Pretzels way back when. While I lived in the US Virgin Islands I taught myself to bake NY Water Bagels simply out of need. The two have now been effectively crossed into my Hybrid Pretzagel. Flour, Water, Brown Sugar, Amber Barley Malt Extract, & Levain
Country Whites in my original oven
Artisan Breads
Baking Artisan bread, which are leavened naturally with a wild starter created in 2019 on a early Fall day. All SourDoh breads are crafted by hand over a 36 to 48 hour period. Good Bread is worth waiting for.
Start of Pandemic School 2020
My Girls My Life
This section is dedicated to the many turns my life has taken and the wonderful 3 Daughters in my life