It’s a tale as old as Covid-19. When Corrie Strandjord and her husband, Eric Anderson, found themselves stuck in their Central District home during lockdown, they spent it making sourdough, just like you.
“I had been a schoolteacher for 10 years,” Strandjord says, “and then I started a personal chef business in the fall of 2019, already with a love for sourdough bread—and pizza as an extension of that.” She had been making pizzas privately for a client before the pandemic, and Anderson, who was working in operations for a local ice creamery at the time, had some strong opinions about them.
“He thought we should sell this frozen
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