I started experimenting with dough years ago in the late 90s early 2000. Learning about the fermentation process of sourdough, after taking a trip the Bay Area. I tasted the most delicious fresh sourdough bread in San Francisco. I was hooked.

From then on throughout the years I experimented with different flavors and textures of dough. I bought cast iron pans and a Dutch oven. I  bought proofing baskets, blades, scrapers and every tool you could think of. And when we couldn’t eat all the bread. I started taking it to work and shared my experiments with my coworkers. I didn’t here any complaints. 

The thing is I love to cook. So cooking dishes for the family that they had never heard of. Introducing flavors that were different from the traditional family favorites, was what has finally led me to today.

Introducing classic favorites alongside combinations that are not traditional will hopefully keep this experiment interesting. If it works, it works. If it doesn’t, at least I finally tried.