Location: Germany
Profession: Home Baker
About
Sourdough is the answer.
What was the question?
Even as a child, I loved fermentation. I played in the feed silo and on the dung heap of the farm next door and was fascinated by how it smelled and what was bubbling there. And I still love running into the kitchen in the morning in my pajamas to see what happened overnight in the sourdough jar. It never ceases to excite me. And even though I know more and more about the microorganisms and fermentation control, I always retain a bit of magic and mystery.
As a northern German, I love dark, moist whole grain rye sourdough bread. And since I'm a student at the sourdough school, I love whol grain sourdough cakes. Rye of course . Until then, cake wasn't really my thing.
If I could start all over again, I would become a baker. But now I'm a learning therapist. A learning therapist who bakes something from her sourdough in every bit of free time, bakes together with others or teaches others to bake bread themselves.
How I use BALM Protocol
Just as I always strive in my work to empower children to take good care of themselves by knowing what is good for them, what is not, and what they need to learn well, I want to pass that on in bread baking. I want to share my knowledge of good bread and symbiotic eating and make people self-efficient.
