A Community Kneaded Together

By MEGAN BARRON

Cleaver Guest Writer

HARRISON – In 2020, during the COVID-19 lockdowns, the scarcity of yeast in grocery stores and the surplus of idle time at home led to a surge in sourdough baking. This tangy bread became widely popular, with its distinctive aroma wafting its way into kitchens around the world. Sarah Shooltz is keeping that passion alive with her classes filling up faster than a well-fed starter. Her final class before a break to welcome her fourth child is set for this month at the Pere Marquette District Library in Clare, leaving the community hungry for more.

Shooltz, a lifelong baking enthusiast, rekindled her love for dough in 2022 amid the sourdough frenzy.

“I saw the sourdough craze happening and it really clicked just how much I missed baking, and wanted to not only make bread but many homemade items,” she said.

A friend, Alysia Govitz, shared her sourdough starter and guidance, igniting Shooltz’s passion.

“I was hooked and scared at the same time,” she laughed.

What sets sourdough apart for Shooltz is its wild yeast, cultivated naturally rather than store-bought. Its health perks – easier digestion, lower glycemic levels, and beneficial bacteria – add to its allure.

“I love how sourdough has been around for hundreds of years!” she said, marveling at its historical roots. The bread’s history traces back thousands of years, with origins often linked to ancient Egypt.

Her classes include a carefully organized schedule that covers mixing your own dough, stretching and folding techniques, and a thorough discussion of the fundamentals. She guides participants through the initial stages of bread making with precision and clarity, with a few delectable treats thrown into the mix. Yet, teaching was never on Shooltz’s radar.

“Never in a million years did I think I’d be here nor the thought they would take off like they did,” she admitted.

The opportunity arose when Lorri Allen, program director at Gladwin Library, sought a sourdough instructor. Ranee Berthiaume, a local connector, recommended Shooltz, earning her gratitude.

Her classes, starting as one offering, ballooned with demand.

“It really is mind-blowing to have my classes fill up,” Shooltz said. “By the end of this May, I have taught nine classes between Gladwin, Beaverton, Clare and Harrison Library, and all have filled. I am humbled to help others.”

She finds joy in easing beginners’ fears, recalling her own early worries about killing her starter. Her top tip for novices? “Start with feeding your new pet and discarding. Just getting the hang of that and the other stuff will fall into place.”

For Shooltz, sourdough’s magic is conquering doubt and savoring the craft.

“You can make sourdough work for you in your life how you want, and when you taste that product, you know it was worth it all,” she said.

Its natural fermentation yields a tangy, chewy loaf unlike store-bought breads. Her favorite moments come from laughing and connecting with students, hearing their stories, and forging community ties.

Beyond rustic loaves, Shooltz experiments with recipes like sandwich bread, chocolate chip cookies, brownies, tortillas, cinnamon rolls, and jalapeño cheddar bread.

“Can’t go wrong with those!” she said.

After her baby arrives, Shooltz dreams of expanding her sourdough journey with private in-home classes.

“Going into people’s homes, bringing some sourdough baked goodness like a dinner and dessert for them to enjoy while we learn sounds so fun! Think of a girls’ night out, low key bachelorette party, or birthday party,” she said.

For now, her classes remain a staple at the library, proof that a little starter can spark a big community movement.

For those eager to try, Shooltz’s advice is simple: “Set fear aside and just go for it. Don’t be afraid to ask for help.”

For updates on Shooltz’s classes or sourdough creations, visit her Facebook page, “Sarahdough •baked sourdough goods.”