Sourdough baking 101
I actually jumped on the sourdough bandwagon way back in middle school.
My granny, having Norwegian blood in her, used to make slow-rise rye bread over the weekends. It was the best thing we knew, and a big rival to the Sunday roast at our dinner tables. She got us all involved, and by the time I was in middle school, I had a solid understanding of sourdough baking, whether I liked it or not.
It was interesting to notice has slowly but then all of a sudden, sourdough became the new trending thing in the world of food blogs. First, the hipsters were making it, and suddenly every second blogger I knew had their sourdough FAQs sections available for the sourdough-thirsty public. So, while I’m technically late to the sourdough craze, rest assured that I’ve been at it since I was 13 years old.
My granny has two main rules she would go by: use your flour sparingly, and never rush the dough. Sourdough is meant to be moist and it’s not something you can whip up in a matter of minutes.
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Why We Exist
Modern life is busy.
Between work, workouts, travel, meetings and daily responsibilities, most of us reach for convenience.
The problem?
Convenience often comes with hidden ingredients, excess sugar and empty promises.
At All Along, we believe convenient food should still be real food.
Our mission is simple:
To make clean, nutritious and delicious protein snacks accessible for everyday life.
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