Sharon came to sourdough in 2023 when Richard went on a low-sodium diet and the store bread tasted like packing foam. She'd read tolerances and load charts for forty years framing buildings, so hydration percentages clicked fast. Patience did not, and she'll tell you she's still working on that part.
She's kept her starter, "the sponge," alive on the counter by the toaster since spring of 2024. She weighs everything, thinks throwing out discard is a small crime, and would rather pull a loaf a hair early than fight a gummy one. She teaches like a job site: real tools, hands on dough early, and a troubleshooting handout for when things go sideways.