Raelyn: “I started baking sourdough bread as a challenge and a way to give my body healthier, more easily digestible breads. As a person with ulcerative colitis, I eat a lot of fermented foods, so it got me thinking about fermented bread. Naturally, I got very interested in naturally leavened breads. I find the whole process fascinating and it gives me never ending creativity. I have two starters, a white one named Cod and a rye one named bRYEn. You have to feed them daily and give them room to grow. Sourdough is like having a pet and a delicious hobby all in one.
After graduating from Transy, I found myself a lot less engaged in art, but bread baking has restored my love for art in new and creative ways. I can achieve many different colors, textures, shapes, flavors, and even imagery in my breads and it brings me much joy at home during a time where activities are limited and staying at home is key. I love photographing my creations and after lots of inquiries I started to sell them! I now bake about a loaf a day, sometimes more. I post a lot of my breads on Facebook (friends) and Instagram (public @heyraeee22). You can ask me questions via DM or text at 9372074557. Happy baking, everyone!”
Ryan: “I started Simply Seedlings about a year and a half ago with the goal of providing the freshest specialty greens to local restaurants year round. Simply Seedlings is a microgreens business operated out of our home, which is registered as a food facility with the FDA. We are registered Kentucky Proud, and while we primarily sell to local restaurants, we do also sell to individuals and offer free deliveries on orders over $10 inside of Lexington. The pandemic has taken a toll on our business and while things have been tough for the majority of 2020, we are hopeful for the business.
Microgreens can be grown all year and are an excellent source of vitamins and nutrients; they’re super healthy! This type of urban farming allows us and the community to have fresh, nutrient-dense greens all year round. Not only are the health benefits alluring, but the microgreens are quite gorgeous to look at as well. They are often thought of as just garnish, but we encourage people to break out of that box and to get creative with their food. Growing microgreens has encouraged us to do the same and to be more conscious about what we are putting in our bodies. The majority of the food on Simply Seedlings Instagram was made by Raelyn or local restaurants that use our greens. You can contact either of us or the Simply Seedlings Facebook or Instagram to place an order. While most of our products are grown to order, we do keep several varieties on hand as well! Stay safe, everyone!”
Raelyn’s White sourdough recipe:
50g active starter
7g sea salt
500g strong flour
-mix everything together, cover and allow to autolyze for 1hr.
-after the hour, perform a set of stretch and folds
-cover and rest for 45mins
-perform a set of coil folds
-cover and rest 45mins
-another set of coil folds
-cover and rest 45mins
-last set of coil folds
-cover and let bulk proof overnight ~8hrs.
-the next morning, shape the loaf and load into a banneton
-cover the banneton and put it in the fridge
-after at least 3 hours in the fridge, it is time for baking
-bake at 475°f for around 45mins or until the loaf reaches 210°f internally
-let cool for at least an hour before slicing