About Me
Hello Future Sourdough Bakers,
I’m the Haphazard Sourdough Baker — and no, I don’t sell my bread. What I do is teach you how to make sourdough bread easily, on your schedule, without overcomplicating the process.
I’ve been baking sourdough everything for over 12 years, and during that time I’ve taught more than 800 people, ages 6 to 93, how to feed their friends and family healthier, more affordable bread at home.
How I Got Here
People often ask why I call myself The Haphazard Sourdough Baker. The answer is simple: I’ve made just about every mistake there is when it comes to sourdough.
The funny thing is, my basic breads still turn out — even with all those mistakes. Over time, I realized that sourdough doesn’t have to be as intimidating or complicated as people make it. You don’t need perfection to make great bread. You just need to understand the basics and trust the process.
That’s what I love teaching — real, doable sourdough for real people.
What I Do
I teach hands-on sourdough classes for both adults and kids, designed to be fun, approachable, and a little bit haphazard. One of my favorites is hosting kids’ sourdough parties, where children get to make pizza, cinnamon twists, soft pretzels, or even pop tarts — all using natural sourdough starter made from the wild yeast and bacteria in the air (no commercial yeast involved).
Adult classes and private parties can be hosted at my home or yours, while children’s parties are held in your home for a comfortable, familiar experience. Popular adult events include girls’ or guys’ nights out, bridal and baby showers, couples classes, birthday celebrations, family gatherings, and team-building events — all centered around great food and learning something new together.
What Is Sourdough — and Why Is It Healthier?
Baked goods made with sourdough starter are different from breads made with commercial yeast. Sourdough relies on wild yeast and bacteria, which naturally ferment the dough over a longer period of time.
That fermentation process helps break down gluten, making it easier for many people to digest wheat. Gluten intolerance wasn’t very common before commercial baker’s yeast became widely used, because bread was traditionally fermented longer.
Once baker’s yeast was invented, bread no longer needed that extended fermentation time — and that’s when many people began experiencing stomach issues. While everyone is different, many people with gluten intolerance find they can comfortably eat sourdough bread.