Liam Harrap: Baker Bio
This avid outdoorsman has a sourdough starter that's almost as old as he is
From: Revelstoke, B.C.
Baking style: Experimental and woodsy
Signature baked good: "Potato sourdough bread. I make it every week and it's a lengthy process that takes a few days. First I have to feed Petunia [the sourdough starter], make the dough, let it rest in the fridge overnight, let it warm back up on the counter, and finally bake it."
Is baking an art or a science? "I'm hoping baking is more of an art. Because I'm better at art than I am at science."
Butter tarts, raisins or no raisins? "I like raisins in my butter tart. I know that can be sacrilege to some people, but I like the little textures and I think raisins get a bad rap. It's grapes — who doesn't like grapes, just dried?"
Liam was raised by a single dad amongst the rural scenery of Jasper National Park in Alberta. He's an avid outdoorsman who celebrated finishing his undergrad by hiking 5,500 km from Jasper to Mexico. Liam recently relocated to Revelstoke, B.C. where he is a journalist for the local newspaper. He often bakes over an open fire but is looking forward to baking in a much different kind of tent setting this season.