Hello, baker Tom F. here…
Baking nutritious, aromatic, and tangy sourdough boules and batards made with naturally aged levain (an offspring of starter/culture), lots of whole wheat, and no industrial additives started out as a hobby not long ago. After college, I once worked at a fine German bakery, and I still remember the aroma of its fresh-baked breads and pastries.
Recently, my wife rekindled my passions by giving me a book on baking sourdough bread, and I tried myself again at baking
I christened my loaves as Sacramento Sourdough. As a recreational baker, I operate out of my West Sacramento home kitchen. I might one day expand operations and sell into the community via word-of-mouth.
Any recipes featured on this site are adapted from books, videos, etc., to my liking. Use my recipes and the baker’s percentages (baker’s math) calculator as you please.
I am continuously enhancing this, my artful craft and hobby. And, no, I will not be making instructional videos baking German pretzels for the Food Channel…
By all means, please contact me with inquiries!
