About Me

I am Jeff Dahl and at the time I am starting this website in Dec of 2024, I am a 59 year old Christian who is Married to Linda for the past 38 years and together we have 3 kids and 9 grandkids. I have been doing architectural and structual drafting now for the past 40 years and am dealing with a worsening carpel tunnel issue that forces me to work less hours all the time. So I have been looking for a new way to bring in some extra money and decided to try opening a home based bakery.
I worked at a couple different New York style pizza places in the early to mid eighties as a pizza cook and learned how to make the dough, so home made pizza is something I have done for our kids and grandkids for over 30 years now and in 2017 I woke up to all the unheathly garbage in our food supply.
After making pizza dough at least a couple times a month for years, I decided I was going to make some bread. It was so much better than anything we could buy, so I just kept making it and I was making sub rolls, burger buns, pretty much all our bread.

I grew up in Oregon and I love Clam chowder... I could not find anything around here that was anywhere close to what I was used to, so I started making it myself and then I needed sourdough bread bowls to complete it, so that is where my sourdough journey began in 2018. I decided I was going to try to make my own sourdough starter. Now, most of my bread is sourdough and most ot the other baking I do gets converted to a sourdough alternative. I just made Christmas sugar cookies this year that were Sourdough.
I have also made way too much sourdough pizza looking for a recipe I liked that was similar to my New York style pizza. I found one that is a true sourdough pizza that works great in the pellet fired pizza ovens. It is a sourdough version of a Neopalitan pizza and the dough works pretty good at 500 degrees on a pizza stone in a regular oven too but it is a high hydration dough that is hard to stretch and I can't get them much bigger than 12" without tearing them. I recently found a new recipe for NY Style that used a "poolish" and I substituted my starter for the poolish and came up something I really liked that was still crispy like it should be but also has the trademark sourdough chewiness.

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