Andi's Sourdough

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Andi's Sourdough Andi Bissett, a graduate of Madonna University, has honed her baking craft in her home kitchen for 20+ years.

Baking has always been a passion for Andi, and over the last few years she has studied at Zingerman’s Bakery and with Teresa Greenway.

Merry Christmas! 🎄🎁
26/12/2025

Merry Christmas! 🎄🎁

11/09/2025

Each loaf’s crumb is unique — like a fingerprint — because fermentation, shaping, and oven spring all create one-of-a-kind bubble patterns.

Bakers sometimes “read” the crumb to diagnose what happened during mixing, proofing, and shaping (big holes vs. dense areas tell different stories). Come join a class NautiMi on the River to learn more!!!

September 13th, 6-8pm
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October 4th, 6-8 pm
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October 25th, 6-8 pm
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November 8th, 6-8pm
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07/09/2025

It’s a living ecosystem!! Sourdough starter isn’t just yeast — it’s a whole micro-community of wild yeasts and lactic acid bacteria. That’s why every starter smells and tastes slightly different depending on its environment. Join me NautiMi on the River for one of my next classes to learn how to create your own! September 13th, 6-8pm. https://www.facebook.com/share/1AGxCn7axx/?mibextid=wwXIfr. October 4th, 6-8 pm. https://www.facebook.com/share/1CNRxPUak4/?mibextid=wwXIfr. October 25th, 6-8 pm. https://www.facebook.com/share/19groAM1vs/?mibextid=wwXIfr. November 8th, 6-8pm. https://www.facebook.com/share/1ZYmTeYf3j/?mibextid=wwXIfr

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