COMMERCIAL MONTANA WHITEFISH
WHITEFISH COMMERCIAL PROPERTY 1754± SF · New commercial space ready to finish out · Prime corner location, 852sf outdoor patio · City sewer, water, Broker owned $1,825,000 (22110235) KW WHITEFISH
WHITEFISH COMMERCIAL LEASE 1754± SF · Newly constructed, ground floor retail space · Prime, high visibility corner, downtown location · Elevated 852sf outdoor patio, Broker owned $35/SQFT (22300124) KW WHITEFISH
SOURDOUGH IS A SCIENCE written and photographed by Shana Marx
Shana Marx
Flour, water, and salt––I’m in awe how this simple blend, combined in a step-by-step scientific fashion, metamorphoses into my favorite kind of bread…sourdough. A soft pillowy interior rimmed by a chewy, flaky crust carries a tang that lifts the goods from ‘just a dinner bread’ to star status. My first exposure to homemade sourdough came during my first job as a nanny to a ranch family in Washington. Every Saturday evening, the mother would take a jar of goolike substance from the refrigerator, add flour and water (known as feeding it), give a stir and a swirl, and leave it at room temperature overnight. By morning the microbiological activity had triggered bubbly growth similar to childhood science experiments of baking soda and vinegar eruptions. She used the concoction to make her traditional Sunday morning pancakes for her children. While I’m not a huge fan of pancakes, those were the best! Baking serves to appease my inner science geek, alongside my artistic side. To me, baking is a series of steppingstones using science to bring
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beauty to the table that will taste as pleasing as it looks. Combining ingredients in a particular manner and order, produces an expected end like working with chemicals in a science lab…the kitchen is my lab. Adding fermentation into the mix certainly ups the game and the challenge is on. I find the introduction of this variable not only adds challenge, but the product brings a much more flavorful payoff. Sourdough starter offers versatility and allows me to add a punch of flavor to a multitude of foods beyond making bread. Sourdough brownies or sourdough pasta certainly kicks it up a notch. As I progressed in my sourdough journey, I discovered there is a health benefit in sourdough for gluten sensitive people. The fermentation process breaks down gluten, so it reduces bacterial problems in the gut of the consumer. Although this was not my purpose for learning to bake sourdough, this was a bonus to be able to give my gluten sensitive friends homemade goods.
