In December, I will be looking to move from Bloomington, Indiana, to work in an organic bakery, preferably one that grows and mills thier own grains. I have been baking for many years, in my own kitchen, and would love to work with old starters and experienced bakers. I am experienced with vegetable ferments and am also looking for a farm that would like to hire someone to ferment their produce full-time. My specialties are saurkraut and root ferments as well as dairy, cultured breads, and beverages. I would love to also teach, garden, and bake all day long.