I’m not a professional baker, and I didn’t study food science — but I take bread seriously. This page is a record of my ongoing curiosity and experiments with fermentation, gluten, crumb structure, and flavor. Sometimes, a tiny shift in temperature, a bit more hydration, or just me overthinking things can lead to unexpected results. There are no perfect answers here — just a process of noticing problems and trying to figure them out. If you’ve ever found yourself wondering, “Why didn’t it rise this time?" — then hey, we might just be on the same bread journey.
Bread & Truffle 