My passion for baking

Since 2009, I’ve been baking something or other at least once a week. I make the bread that Kristin, Noah, Micah, and I eat. (Evan doesn’t eat much bread.) Whenever possible, I use wild yeast—the sourdough method—rather than commercial yeast. (It came in handy during the COVID-19 pandemic when yeast was unavailable in stores.) I find making yummy breads and pastries from scratch to be incredibly satisfying, and I’m glad that our family is freer from commercially manufactured chemicals and additives.