The Science and Soul of Sourdough

Hi, I’m Kala. Welcome to Nourished and Minimal!

I’m a sourdough baker and writer with a degree in nutrition. I’ve been baking with my sourdough starter (Sally) for over a decade.

I started with every sourdough book I could find. Then, I took formal classes at the San Francisco Baking Institute (SFBI), learned from other bakers, and practiced, practiced, practiced. I experimented and learned from every bake. Sometimes I failed hard. Other times, everything seemed to flow together magically. Then, when it felt right, I opened up my own bakery.

Why subscribe?

I’m not just a home-baker. I have deep experience and knowledge about the nuance of sourdough, formulas, and tricks of the trade. I use my experience to help you understand and appreciate the:

• Science of sourdough. What’s happening on a microscopic level and the fermentation methods used to make bread can be a game-changer for gluten sensitivity and gut health.

• Nutrition benefits. Because sourdough breaks down phytic acid, increases mineral bio-availability, and changes bread, so that it may not give you the same sugar spike.

• Art of presence. How using the slowness and rhythm of baking can be the balm that soothes a fast-paced lifestyle.

• Creative process. We need the science to understand what we’re doing. After that, we can start to tap more into the art and soul of sourdough and baking as a creative process.

What will I get when I join?

Free Members

• Beginner sourdough guides with step-by-step instructions.

• Breakdown of the science of fermentation.

• Baker’s tips and sourdough scheduling.

• Weekly sourdough discard recipes.

• A supportive space to connect with other bakers.

• Sourdough poetry and love notes.

Whether you are here for the science or the soul, I’m so glad you’re here.

—Kala