Our Story
As a little girl I remember how during a particular season there was heightened activity at home. Great quantities of wheat would arrive and my Mother would supervise its cleaning, oiling, drying in the sunshine, grinding in a “ghanti” (stone mill) and finally it’s storage in great big containers. As I became further acquainted with this annual event, I learned that the wheat was bought from a family of farmers who had been in the business of cultivating wheat for generations.
At the age of 14, I joined my Mother in the kitchen, and she taught me the importance of retaining old traditions and the necessity of maintaining the purity of the grain. Wheat is the main cereal crop in India and has been grown for over 7000 years. I love cooking and am well aware that food is much tastier and healthier when it is free of preservatives or supplements.
And this became even more relevant when I started @sourdoughqueen. The basis of a good sourdough bread is an , excellent flour and this I started by making my own blend from wheat available in the the wheat basket of India . For this however we had to grow our own wheat varieties to give a certain texture and taste to our sourdough breads. . A lot of research and working very closely with our farmer family made this possible.
