Homemade and Freshly Baked
When I make sourdough bread, I embrace the art of slow fermentation, carefully nurturing the starter to achieve the perfect balance of flavor and rise. I mix simple, wholesome ingredients—flour, water, salt—and let time and technique do the magic. Kneading, folding, and shaping the dough is both a science and a meditation, as I focus on developing structure and texture. After hours of proofing, the dough is baked to golden perfection, resulting in a loaf with a crisp, crackly crust and a tangy, airy crumb that embodies the beauty of handmade bread.
