Why I want to be mentor in this category: I am committed to sharing what I have learned with others in this suggestion so that they may begin eating wonderful breads.
What inspires me in this category: I feel rewarded when people eat these allergy-free breads and almost weep from happiness.
Experience: Because I found out I had allergies to gluten, dairy and egg, I was motivated to develop sourdough bread recipes that were made of whole food ingredients and were also gluten, dairy and egg free.
Biggest Lesson Learned: I learned that it is possible to make gluten, dairy and egg free sourdough but that it must be treated a bit differently than wheat or rye sourdough.
Books, classes, teachers that have helped me: I have had help from Ross McKay from Microbial Nutrition, the book Nourishing Traditions by Sally Fallon, and Gluten-Free Baking by Richard J. Coppedge.
Education, Awards, Pro Experience: I teach gluten free sourdough bread baking classes and my students have been able to make their own breads in their own homes.
It is important to feed the starter 2-3 times a day/