Annie Gallagher, Northern Sentry
North Dakota, long since remembered for its frontier-homestead life back in the 1800’s, has undoubtedly now made a turn back to some of its forgotten past. In a nod to simpler times and simpler ingredients, the residents of Minot AFB are fully embracing the traditional task of breadmaking, and more specifically, sourdough. From purchasing it, to baking it, and to selling it, the popularity of sourdough here in the 21st century and here on base is rising . . . much like the bread.
Jenetta Marie Sawyer, a mil spouse and owner of Jenetta’s Simple Treats, explained that she has purchased sourdough for many years, but it has been significantly easier to find people who bake sourdough since Covid. She started purchasing sourdough due to the freshness of the bread and she now jumps at the opportunity to buy a fresh loaf whenever she can. A friend of Jenetta’s once mentioned to her the problem with store bought bread: “Your store-bought bread can last weeks and still be safe to eat, which is not normal.” That sentiment has stuck with Jenetta ever since.
A similar view was shared by Suzanne McGuire, a mil spouse, baker and seller of sourdough. “I believe that sourdough is so popular because America’s food is heavily processed with so many different preservatives in it that at the end of the day, it’s not healthy.” Suzanne went on to say, “It [the bread packaging] might say it’s organic and it might say that it’s gut healthy, but are 15 ingredients that you can’t pronounce really gut healthy?”
The National Institutes of Health describes there being several health benefits of sourdough due to the fermentation process involved. They further mentioned that fermentation can often improve digestion and enhance the body’s capability to be able to absorb nutrients.
The apparent health advantages of sourdough are part of the reason contributing to its popularity on Minot AFB, but there are other factors too. Sourdough making has been creating its own dedicated community of people. Hannah Rojek, mil spouse and local seller of sourdough, described the feeling she got when baking sourdough and how she felt empowered to nourish the community around her. “Selling sourdough has created a beautiful community and been able to connect me to the Minot Farmers Market. I am one of the people who loves it here and I think becoming involved with things outside of base is a huge part of that.”
Hannah first discovered sourdough in 2021 after her son was born. She began baking it for herself in 2022. She explained that, “it was a learning process and something to do for myself.” Hannah started gifting her sourdough bread to friends who encouraged her to start selling it. “It was a huge leap for me, but it has been so rewarding.”
The interest in perfecting the baking of sourdough is very much present in town too. Gourmet Chef, a kitchen supply store in Downtown Minot that also offers hands on cooking classes, are hosting a Sourdough Ladies Night on October 16th. Denise Lindbo, owner of Gourmet Chef, explained “We have a ladies night every quarter and thought this would be a great theme to go with for the fall. We currently have 60 ladies signed up for the event. So many bakers love sourdough and want to learn more about how to improve the experience of making it”.
Sourdough has certainly made its mark on the MAFB community and surrounding areas. Proving that the day-to-day tasks of the past may indeed resurface in the future’s hobbies.
