Edmonton artisan baker booming thanks to 125-year-old ingredient


Edmonton artisan baker booming thanks to 125-year-old ingredient

Kristy Crosbie uses 125-year-old sourdough in her daily baking and baking.

An Edmonton-area baker has enjoyed unprecedented success since she began selling her century-old ingredient. Kristy Crosbie sells small batches of sourdough, which she says are 125 years old.

Kristy Crosbie markets her product called The Mother. This is sold through his home-based business, located in Sherwood Park.

Noting the interest of many people in baking, especially during the pandemic of COVID-19, Kristy Crosbie, who had just been laid off by her employer, decides to start her own business.

However, the artisan baker did not always have a good result with her sourdough. His first attempt didn't go so well. I pampered him for two years, she says.

She was about to give up her project when a family friend asked him to revive an old, dried out sourdough he had inherited from his grandmother.

I started feeding him with water and flour, as one would for an ordinary sourdough and it came back to life, she rejoices.

Kristy Crosbie developed the recipe for the ferment until she discovered a way to dry it out and reactivate it, which allowed her to move on to commercialization. Its small batches of dehydrated sourdough starters sell to customers across North America, as far away as Florida and Texas.

I dry it from x27;a special way that preserves the activity in it and I mail it to people, she said.

Kristy Crosbie says she won't reveal her secrets, but gives a hint: The trick is in the fermentation process.

Sourdoughs are difficult and must be fed equal parts flour and water regularly.

To get a tangy taste, she ferments the sourdough longer, before giving it flour which produces more acid, like rye.

Although Kristy Crosbie isn't sure how old the yeast is, she confidently claims it dates back at least a century.

I think it's truly amazing that something like this can continue to evolve and survive as long as it's taken care of, she says.

Kristy Crosbie is affected Crohn's disease and had to follow a restricted diet.

You can't eat cereal, you can't eat regular bread, and you can't eat [no more] most fruits and vegetables, she said.

After surgery for Crohn's disease, she discovered she could eat bread sourdough without pain.

It became obvious to me that the maturity of the sourdough makes all the difference in the quality of what it produces, he said. she clarified, adding that her family now makes everything sourdough, d From pancakes to pizza dough, to bagels.


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