Hi there!

I'm Jenny Starrs, a bread baker and freelance journalist. My path to artisan bread baking started in a small home kitchen, and grew as I burned out of a stressful political video editing job. My love for baking bread led to batches of sourdough for friends in D.C., a seasonal stint at a small bakery in rural Alaska, and then a gig at a high-production French restaurant's bakery back in the nation's capital.

Inspired by the local grain movement and community-supported micro-bakeries around the country, I opened up Starrs Sourdough as an outlet to test recipes featuring grains from the Mid-Atlantic region and spread the bread love throughout the city. I am committed to baking each loaf with at least 50 percent local and 25 percent whole grains. And beyond the grains, I strive for a sustainable supply chain for all my ingredients and love fostering community through bread.

In the fall of 2021, Starrs Sourdough shut down in D.C. and moved back to Alaska, where my love of baking truly took root. Bake sales are paused as I work on recipe development, writing and other adventures!

For about my journalism, check out my portfolio site.