While I’ve been baking cakes since many years, bread—especially sourdough—was a whole new world for me. Curious about the sourdough trend, I decided to explore the process myself. I set up my own starter (wheat and rye whole wheat) from scratch, and over the past year, it’s become a reliable companion in my kitchen.

I enjoy baking the sourdough loaf in different shapes (boule - round, batard - oval, sandwich shape or pumpkin-shaped during fall) as well as with different inclusions such as roasted garlic & rosemary or cheddar & jalapeño. I love the more rustic sourdough loafs that use next to wheat flour also whole grain, rye or spelt flour.