As with many sourdough lovers, Jaimie always fancied the idea of making her own bread. After she and her husband finished building their sunny modern home, and the birth of her second baby, the time presented itself when a friend gave her the leaven sourdough starter.
Jaimie has always been passionate about feeding her family nourishing, homemade food, so the desire to start baking sourdough bread was a natural fit.
A significant difference between yeast based and sourdough bread is how it affects the gut. With sourdough the fermentation process occurs in the rising stage of bread-making where the lactic acid produced by fermentation occurs outside the body. In traditional yeast-based breads, that process occurs inside the body forming a gas which causes bloating and general discomfort for many. It’s the naturally occurring acids and long fermentation process that also helps break down gluten making it more digestible as well.
This gives rise to the love of sourdough and the proliferation of online communities dedicated to the art of sourdough bread making.
Perhaps the most intriguing part of this breadmaking craft is the deep satisfaction the maker has in not only nurturing their starter and sourcing the flour but also, as in Jaimies’ case, belonging to a community of bread makers who share their tips on how to perfect a loaf of bread. Notes are taken, changes are made, recipes are tweaked depending on the flour, or the weather. For many sourdough bakers, it’s a labour of love.
Looking out over the Cowichan Valley from her kitchen window it’s easy to see where the inspiration comes from. Jaimie’s garden is a paradise of natural grasses and seasonal flowers. Getting up earlier than the family just to have the time to be creative, she has embarked on a journey of cutting very carefully the most intricate designs on each and every loaf. Using a Lame (small sharp knife used for scoring bread) she carefully cuts into every loaf, channeling the beauty she feels all around her into the loaf at the same time infusing the bread with that same love and passion that goes into the total package of sourdough bread. This is how The Sourdough Flourist was born.
Every day, each loaf is different, not unlike a potter working their clay into a vessel, Jaimie’s bread has a subtle taste that doesn’t overwhelm as some sourdough does. Smothered in butter, local berry jam, cheese – or whatever you like – every mouthful is divine.
Creating and baking these works of art feeds Jaimie’s soul, eating it, feeds mine.
Jean Jarvis