The first thing Trent did when arriving back home to Saskatchewan was make himself a sourdough starter.  Over the course of the winter 2007 Trent was experimenting with the craft of artisan bread making.  Hand made with nothing but flour, water, salt and the sourdough culture to produce the bread.  Interest really started to grow as Trent used more local organic flours.  Of particular interest was Red Fife which Trent from the Loiselle Organic Family Farm.  100% Whole Wheat Red Fife Sourdough started to become a staple food.