It all started watching Japanese ASMR videos of artisan bakers in the mountains. I used them to fall asleep, but I became obsessed with how they fermented fruits and flour to create natural yeast.
After watching for months, I decided to take on the challenge. My first attempts were disasters. Dense bricks. Flat loaves. Starters that died. But I kept going—took some classes, failed some more, learned from every mistake.
Eventually, it clicked. I learned to read the dough, to feel when it's ready, to trust the fermentation process. Now I bake with both natural yeast from raisins and regular sourdough starter.
This site is my personal recipe book—a place to keep my methods and remember what works. Nothing fancy, just bread.