BloomsburgSourDoh

Artisan Breads

Baking Artisan and French breads, which are leavened naturally with a wild starter created in 2019 on a early Fall day. All SourDoh breads are crafted by hand using locally sourced organic bread flour, and fermented over a 12 to 24 hour period. Good things in life are worth waiting for. Patience after all is a virtue. Then again so is persistence.

Pretzels & Bagels

In March of 1980 I received a National Geographic World magazine for kids with an article about baking soft Pretzels, in Lebanon Pa. I fell in Love with Soft Pretzels way back when, and have enjoyed eating them ever since. While I lived in the US Virgin Islands, on the island of St. Croix, I taught myself to bake NY Water Bagels simply out of need. The two have now been effectively crossed into my Hybrid Pretzagel. Flour, Water, Brown Sugar, Amber Barley Malt Extract, & Levain. I enjoy making and baking Pretzels, Bagels, and of course the Pretzagle Pinwheel.

My Girls My Life

I Love my Daughters; They come first. Now and Always.

Norah 20 is in Nursing School at the U of SC columbia (3rd year) and is excelling in the program and I think finding Love. I look forward to meeting Harry on day, he contributes to her happiness.

Natalie (18) is a Senior at CCHS excelling academically and involved in Sports, Drama, Chorus, and a variety of clubs

Sydney (16) is on the verge of driving, plays tennis and does horizontal and vertical jumping for track, is in band, and soon will be asst director with the HS play. She also excells academically in school

I could not be prouder of the three of them