Making artisan sourdough bread is a skill she has honed and perfected at home. She has read about and researched the science and techniques of it on her own and taught herself through the trial and error of baking countless loaves.
She makes a number of varieties of bread with the sourdough and uses it for pizza crusts and cinnamon rolls. Her brother's (and other's) favorite version is the jalepeno and pepper jack cheese loaf.
Though I learned to make it, I have not honed my skills because with all the practice it would require, I'd weigh about 400 pounds by now from eating the test loaves.
Katie impresses me every time with her understanding of the science of the bread making process. You would think she learned her skill at a boulangerie in Paris instead of her own humble kitchen in Michigan. My sourdough starter had been neglected and her method of revival was to add water to the starter that had been used to soak organic raisins. This water had captured the natural yeasts found on the raisins and rejuvenated the dough sponge. Whoda thunk it?
Yesterday she made a whole wheat variety and added flax, sunflower and pumpkin seeds to the loaves.
I've decided my daughter is a keeper.
She's staying. I mean it.