About

I started baking bread during a long, dark Helsinki winter and never quite stopped. This site is where I keep the notes I would otherwise lose: quantities that worked, timings that did not, and the occasional recipe worth sharing.

I am not a professional baker and none of this is sponsored. My kitchen has an ordinary electric oven, a cast-iron pot and a jar that has been bubbling since November 2025.

The site is static, has no cookies, no comments and no tracking.