WHY?

Bake your bread. Be free.

(And say goodbye to sad supermarket loaves)

You know what supermarket bread and a half-hearted hug have in common?

Neither of them makes you feel properly good.

Sure, it’s convenient, it’s there, it’s cheap… but it’s also squishy in the worst possible way, packed with unpronounceable ingredients, and goes stale in exactly 2.5 days.

Like a bad date, but with mould.

That’s why we need to talk about true loaf love: homemade sourdough.

Made by you. At home. With your own hands. (And a bit of flour in your hair, which honestly makes you look quite interesting.)

WHY MAKE YOUR OWN SOURDOUGH?

Because it’s real bread

No improvers, no preservatives, no weird stuff that sounds like it escaped from a sci-fi lab. Just flour, water, salt… and bacterial magic. It’s like chemistry class, but edible.

Because slowing down is secretly radical

While the world sprints, you give your dough a good 24 hours to chill, bubble, and rise with purpose. It’s edible mindfulness. And yes, you get to eat it at the end. Unlike yoga.

Because your gut will absolutely love you

Natural fermentation means a happier, easier-to-digest loaf. That’s less bloating, less drama, and more good bread vibes.

Because it’s a whole lifestyle

Sourdough gives you that “I’m self-sufficient and could probably survive the apocalypse with a Dutch oven and a bag of flour” kind of energy. Not to brag. Well, maybe a little.

Because it’s real connection

Making bread is hands-on history. It’s a kind of ancient alchemy that links you to humans thousands of years ago. And here you are, feeding your starter in an old jam jar. Glorious.

And yes, you can totally do this

You don’t need an artisan bakery or a marble kitchen.

Just some flour, patience, and the courage to say no to airy, soulless bread.

And when you pull your first crusty, golden, glorious loaf out of the oven… trust us, there’s no going back.