Today we’d like to introduce you to Angela Cannella.
Hi Angela, so excited to have you with us today. What can you tell us about your story?
One of my most fulfilling hobbies is baking sourdough bread. It all started a year ago when I became increasingly concerned about the quality of the food my family was consuming. I wanted to provide them with a healthier alternative to store-bought bread, which often contains additives and preservatives that I wasn’t comfortable with. That’s when I decided to start making sourdough bread at home.”
I saw sourdough as the perfect solution because it’s a more natural and traditional way of baking bread. It relies on wild yeast and lactic acid bacteria instead of commercial yeast, which means there are no artificial additives. Additionally, the long fermentation process in sourdough helps break down gluten and phytic acid, making it easier to digest and more nutrient-rich compared to conventional bread.
I embarked on a journey to learn everything I could about sourdough baking. I studied various techniques, experimented with different flours, and honed my skills over time. It became not just a hobby but a passion as I witnessed the positive impact it had on my family’s health.
Seeing my family enjoy freshly baked, homemade sourdough bread without the worry of hidden chemicals or preservatives has been incredibly rewarding. Not only does it taste better, but it also aligns with our commitment to eating wholesome, natural foods.
Starting my own sourdough business was a decision rooted in both passion and purpose. It all began with my personal journey into sourdough baking. As I delved deeper into this traditional and artisanal bread-making technique, I realized that there was a significant gap in the market for high-quality, handcrafted sourdough bread.”
One of the key motivations behind starting my sourdough business was the desire to share the joy and health benefits of sourdough bread with a wider audience. I firmly believe that sourdough is not just bread; it’s a symbol of wholesome, natural, and slow food. It’s a return to the fundamentals of bread-making, where time and fermentation play a crucial role in creating a product that’s not only incredibly flavorful but also more digestible and nutritious.
I also noticed that many people were seeking healthier alternatives to commercially produced bread, which often contains additives, preservatives, and low-quality ingredients. By starting my own sourdough business, I wanted to provide a genuine and trustworthy source of nourishment for my community my using wholesome natural and organic ingredients.
I firmly believe that when you start a business with a strong sense of purpose and a genuine passion for what you do, it not only benefits you but also enriches the lives of those you serve. That’s why I’m so committed to my sourdough business, and I look forward to the growth and positive impact it can bring.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
Learning to make sourdough bread has been an incredibly rewarding journey, but it definitely came with its fair share of challenges. One of the first and most significant challenges I encountered was mastering the art of sourdough fermentation. Unlike commercial yeast, sourdough relies on wild yeast and lactic acid bacteria present in the flour and the environment. Getting the right balance of these microorganisms and understanding how they interact with the dough was a steep learning curve.
At the beginning, I often found myself with flat, dense loaves or bread that just wouldn’t rise properly. Understanding the science behind fermentation, temperature control, and the importance of maintaining a healthy sourdough starter was crucial in overcoming this hurdle. It took a lot of patience and experimentation to consistently achieve that beautiful, airy crumb and the distinct sourdough flavor I was aiming for.
Another challenge was working with the dough itself. Sourdough bread requires a higher level of hydration compared to conventional bread, which can make it quite sticky and tricky to handle, especially for beginners. I had to develop the right techniques for shaping and scoring the dough to create those lovely artisanal boules and baguettes. It often felt like a messy process with dough sticking to everything, but practice and experience made a significant difference.
Timing was also a significant challenge. Sourdough bread-making is not a quick process; it involves long fermentation periods, which meant planning my bakes well in advance. Balancing the timing of feeding my starter, mixing the dough, and fitting it into my daily schedule was sometimes challenging, especially when I had work or other commitments.
Lastly, I struggled with consistency. Sourdough baking can be influenced by various factors like temperature, humidity, and flour quality. Achieving consistent results took time and a lot of notetaking to understand how these variables affected my bakes and how to adapt accordingly.
But despite these challenges, the process of learning to make sourdough bread has been incredibly rewarding. Each obstacle I faced was an opportunity to learn and grow, and it deepened my appreciation for the craft. Overcoming these struggles made me a better baker, and it’s been an enriching journey that has not only improved my baking skills but also brought me a sense of accomplishment and satisfaction.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
My sourdough business is a labor of love that combines two of my greatest passions: baking artisanal sourdough bread and teaching others how to do the same. It’s a venture that allows me to not only create delicious, handcrafted bread but also share the joy of sourdough baking with a wider audience.”
At the core of my business is the production of high-quality sourdough bread. I take great pride in using only the finest, locally sourced ingredients to create bread that is not only incredibly flavorful but also healthier compared to commercially produced alternatives. Each loaf is a work of art, and I pay meticulous attention to every detail of the baking process, from nurturing and maintaining my sourdough starter to the final scoring of the dough before it goes into the oven.
However, what sets my business apart is the educational component. In addition to offering a range of sourdough bread varieties, I also conduct sourdough baking classes. These classes are designed to demystify the art of sourdough and make it accessible to anyone who’s interested. Whether you’re a beginner or an experienced baker, my classes provide a hands-on learning experience that covers everything from creating and maintaining a sourdough starter to shaping and baking beautiful loaves.
I believe that knowledge is meant to be shared, and teaching sourdough classes has been a deeply rewarding aspect of my business. It’s a chance to foster a sense of community around bread-making and empower people with the skills to bake their own wholesome, preservative-free bread at home. I’ve seen firsthand how learning to bake sourdough can be a source of joy and pride for my students.
What makes my sourdough business truly special is the combination of quality bread production and a commitment to education. It’s about creating a positive impact on people’s lives by offering them not just a product but a skill that they can cherish and share with their own families and friends. Through my business, I’m fostering a love for artisanal bread-making and nourishing both the body and the soul.
Pricing:
- Specialty Loaves $15.00
- Traditional Sourdough $10.00
- Sourdough Starter $20.00
- Bread Proofing Kit $45.00
- Digital Scale $20.00
Contact Info:
- Website: www.doughmamatexas.com
- Instagram: @doughmamatexas
- Facebook: @doughmamatexas
- Other: TikTok- @doughmamatexas
