The Sweet Course

09/06/2026

Soft, tangy sourdough with a deep hint of coffee and rich chocolate in every bite.
A loaf that feels like your morning brew and dessert came together…
and

09/06/2026

Lovingly made with fresh jamuns, slowly folded into a naturally fermented dough.
Tastes is awesome…slightly tangy from the sourdough and gently sweet from the fruit.💜
#जांभूळ

04/06/2026

Update :

And here it is… the crumb 😍
Light, lacy, dotted with perfect alveoli…everything you hope for in a loaf.
Tastes even better than it looks… truly next level 😊
……………………………………………………………………
Tried something a little different this time…
75% hydration with emmer wheat goodness 🫶🏽
It looks promising… smells amazing…
And the real question is… what’s hiding inside? 🙈
can’t wait to cut into this beauty 💕

31/05/2026

31/05/2026

Enriched sourdough sandwich bread 🫶🏽💕

31/05/2026

Sourdough cranberry walnut kokum beetroot breadmaking 💕

31/05/2026

Tried stiff starter this time for 70% hydration dough ..
Guess I have to increase the hydration to get that wonderful open crumb 💕🤪

🫶🏽

11/03/2026

700 gms four
450 gms water
30 gms honey
100 gms starter
14 gms salt
100 gms multigrain / walnut soaked in 200 gms water
20 gms oil

11/03/2026

From the 12-hour fermentation for that signature depth to the "Ritual of the Bath" for a glossy, blistered crust, these multigrain rings are a labor of wild chemistry and flour-covered chaos.
Proof that the best things in life are slow-fermented and worth every minute of the wait…

Tangy sourdough nutty crunch in every chewy bite…🥯✨

11/03/2026

This is super amazing texture of my multigrain sourdough bagels 🤩 am so stoked 🫶🏽💕