Val the Sourdough Gal

07/29/2026

I am beyond excited to announce a new partnership with ! We hope to have this as a recurring class, offering monthly and even virtual classes someday!

I intentionally wanted to keep this class at a low cost, so anyone could participate. If you have any questions, slide into my DMs and I'd be happy to help!

05/21/2026

I just got an email from a major bread company. I typically love (most of) their products. Hell. I even buy their flour when I'm in a pinch. I don't want to name names, but it rhymes with King Arthur. Oops.

The subject line?

"Start Strong With Our Fresh Sourdough Starter"

Now listen. I have an almost-2-year-old boy. Very little gives me “the ick” anymore.

But something that absolutely gets my hackles up is companies trying to profit off of people’s perceived ignorance.

Because here's the thing
You do not need to buy a magical, ancient, artisanal sourdough starter from the internet in order to make good bread.

You need flour.
You need water.
You need time.
That’s it.

That bubbling jar of starter everyone treats like some mystical woodland creature? It’s just wild yeast and bacteria doing what wild yeast and bacteria have done for thousands of years.

Honestly, some of the marketing around sourdough makes me want to scream into a banneton basket.

Companies want you to believe sourdough is complicated. Intimidating. Temperamental. That if your bread fails, it’s because you don’t have the right tools, the right flour, the right starter, the right proofing basket blessed by monks in the Swiss Alps.

And look. Nice tools are fun. I love a beautiful lame as much as the next bread nerd.

But sourdough is not supposed to feel gatekept.

Your starter does not need a pedigree.
You are not “bad at sourdough.”
​
And you absolutely do not need to spend $15 plus shipping for someone to mail you dehydrated fairy-flour dust in a tiny jar.

In fact, one of my favorite things to teach students is that making starter yourself is part of the magic. You’re literally cultivating a living thing in your own kitchen. That’s incredible.

Also? Your starter will eventually adapt to your home anyway. Your air. Your flour. Your environment. So even if you buy one online, over time it becomes... basically yours.

So save your money.

Buy good flour instead.
Or butter.
Or cheese.
Or a cute candle for your kitchen.

And if you’ve been feeling intimidated by sourdough lately, let this be your reminder:

People have been making bread for thousands of years without Etsy starter packets and affiliate links.

You can do this too.

PS: If you have been feeling intimidated by sourdough lately and would like some extra help, make sure to check out my upcoming classes or book a private lesson with me!

05/20/2026

My next newsletter, "Notes From My Kitchen" is coming today. Subscribe to get it and stay in the delicious loop on everything I'm creating

What started as sourdough classes around my kitchen table has slowly grown into something bigger: A place for learning old-world skills, gathering well, and making everyday life feel a little more beautiful.

05/18/2026

Last weekend, like an idiot, I invited our pastor to come over for dinner at the last minute. Our house was a mess. Our bathroom is in the middle of a long-suffering remodel. But I said let's do it.

After panicking for approximately 2 hours and 36 minutes (including, but not limited to: "Do we have enough food?" "Why is that a tractor in the middle of the living room?" "That better be Nutella on the floor...") I realized I don't actually have to overcomplicate things.

I pulled out a few dough balls I had cold-proofing in the fridge, fed Big Sexy (yes, my sourdough starter still has the same ridiculous name), gathered some toppings from the garden and fridge, and fired up the pizza oven.

And honestly?

It turned into one of those magical summer evenings that remind you why food matters.

We gathered around outside while stretching dough, layering toppings, sipping w**e (she's a cool pastor, not a regular pastor), and watching pizzas puff and blister in real time. The whole thing felt effortless in the best possible way — casual, cozy, interactive, and just a little bit impressive.

At one point, our pastor looked at me after pulling her bubbling pizza from the oven and said:
“You MADE this from sourdough?!”

That’s the thing about sourdough pizza:
It feels wildly fancy while secretly being incredibly approachable.

And that exact experience is what inspired my upcoming class:

🍕 Sourdough Pizza Night: Alfresco Edition!

Together, we’ll spend the evening:
• Learning how to make and handle sourdough pizza dough
• Stretching and shaping pizzas by hand
• Talking fermentation, flavor, and simple hosting tips
• Cooking pizzas live in a wood-fired-style oven
• Eating fantastic pizza outdoors together like civilized carb-loving people

This class is designed to feel relaxed, welcoming, and deeply summer-y. Less “lecture,” more “Italian backyard dinner party with flour on your shirt.”

Whether you’re brand new to sourdough or already have a starter bubbling on your counter, you’ll leave feeling confident enough to recreate the magic at home.

Spots are limited, and summer classes tend to fill quickly!

You can reserve your spot here:

https://newrichmond.ce.eleyo.com/course/476/community-education-summer-2026/sourdough-pizza-night-alfresco-edition

Can’t wait to make pizza with you

05/14/2026

You know those recipes that make you want to sit outside with coffee for two hours and ignore your responsibilities?

Yeah. These are those.

Blueberry elderberry honey rolls + brown butter turmeric chai cinnamon rolls with cream cheese icing ☕🌿

03/23/2026

Rinse that s**z out

03/15/2026

It's real bad here in my corner of the world, so let's bake!

03/13/2026

This or That: Cookbook edition!