If you have questions about sourdough, how to make your sourdough breads better, or even how to make any of your baking projects better, we'd love to hear from you.

However, we get lots of emails that we really can't answer. So, please read through the checklist below. Maybe your question will be answered without wasting your time.

2. We are not connected with any flour company.
Unless you live where we do, we don't know where you can find any of the flours we reviewed.
We don't know why your favorite recipe is no longer on the sack of flour, and
we don't have the recipe ourselves.

3. Our only business is represented on this web page. We almost certainly do not want to be your agent in this country. We forward emails that look like scams to the F.B.I. and NEVER answer them.

4. We welcome cross-link offers, but ONLY from food sites that are reasonably compatible with our food philosphy. (Trust us, unrelated links will not help your Google ratings.)

5. We welcome press inquiries for interviews, quotes, and are intrested in making appearances and teaching classes. If you are a member of the press and are under deadline, please mention that in your email to us.

6. Please pick a meaningful title on the form below. Spambots tend to pick the first optional title (or all of them), so messages with the first title in them are automatically discarded.

So, if you clearly understand that we can only help you with bread, especially sourdough bread, and related issues, please feel free to email us using the form below.