Barry

Hello, and welcome to my site

I’m a Texas native long transplanted in the Pacific Northwest of the United States. I have many passions and hobbies, but my current obsession is with fermented foods. I created my own “wild” sourdough starter in April 2020 during the worldwide pandemic when obtaining yeast was nearly impossible. After those first successes (and in spite of many failures) I became hooked on naturally fermented foods. Yes, a sourdough starter is the result of fermentation! I then advanced to naturally fermented pickles, and then veggies (Carrots, Cauliflower, Asparagus, Green Beans).

I had several friends and co-workers asking me for advice on how to get started, and asking for babies off my “Mother” starter. I kept writing and rewriting, copying and pasting emails and instant messages to explain all of the things I had learned in many hundreds of hours of research and videos. What I’m trying to do here is put all of that information in one place, to share with my friends who ask, but also to share to anyone who may wander my way and be curious.

There is a ton of info out there about fermented foods. If you find any of this useful, drop me a note and let me know via the contacts page.

Wishing health and happiness to you and yours,

B