Author: Trang Doan

I’m a self-taught baker with a lifelong love for bread and sweets. After more than a decade of baking with commercial yeast, I finally gave in to the irresistible pull of a 150-year-old sourdough starter a coworker entrusted to me. As soon as I pulled that first loaf of naturally leavened milk bread out of the oven, sourdough has completely stolen my heart, and the rest is history.