Sourdough bread – with its tangy flavor, crisp crust and springy crumb – results from a gradual merging of flour, water and tiny bits of microscopic magic – wild yeast and lactic acid bacteria.
That’s similar to the gradual way in which Jada Wright turned into a baker of all things sourdough, which she produces in her micro bakery – also known as her family’s former dining room at their home in Brambleton.
Wright describes this unexpected culinary turn as “life altering.”
“I always found love in baking, but I had never made sourdough bread,” she said. “Like a lot of first-time moms, I became hyper-aware of what I was putting into my body. I started reading food labels more carefully and quickly realized a lot of what we eat, especially packaged and store-bought options, isn’t always nourishing or simple.”
Her research led her to sourdough and its benefits.
Click here and head over to the Ashburn Magazine website for the rest of the story – including the many false starts Wright went through making her starter and how she’s turned what’s she learned into a burgeoning business.