I like everything about making bread.

I like the warm earthy aromas of the fermentation and baking processes.



I like the hands-on craftsmanship required to create a finished loaf.



I like to harness the forces of the domesticated microorganism Saccharomyces cerevisiae, to make bread light and alive.



I like the local scale of artisinal breadmaking, as the bakers provide utility to their community.



I like to sustain my microbial herd of sourdough organisms, and harvest them to make bread.



I like to maintain the millennia-old traditions of the breadmaking craft.



I like the ephemeral nature of the final product and its eating.


All breads and photos by Roger Sathre; Creative Commons BY-NC-SA license.

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