Baked by Iryne

17/06/2026

31/05/2026

I believe naturally leavened sourdough bread should be something more people can enjoy.

Each loaf is naturally fermented using wild yeast and baked with care, patience, and time.

No shortcuts.
No commercial yeast.
Just flour, water, salt, and time.

The long fermentation develops flavour naturally while creating a light, airy crumb and a beautifully baked crust.

My goal is simple:
To make artisan sourdough approachable, enjoyable, and part of everyday life.

Thank you for supporting handmade bread baking. ❤️

15/05/2026

To every home baker look like an effortless, predictable hobby.

It highlights the golden crusts, the dramatic oven spring, and the pristine crumbs. But it rarely captures the silent anxiety of staring through the oven glass, praying that your dough didn’t secretly collapse in the intense midday humidity.

For a very long time, I was caught in that exact cycle of frustration. I used to think that if I just bought the right flour or followed a viral video down to the exact minute, I would get the perfect loaf. I was baking by the clock, completely ignoring the fact that my 32°C 🌡Malaysian🇲🇾 kitchen was operating under a completely different set of rules.

The true turning point in my sourdough journey didn't happen because I discovered a secret trick. It happened when I stopped copying what worked across the world and started paying attention to the real environment right in front of me.

Every single flat loaf, gummy crumb, and sticky over-proofed puddle wasn't a waste of time.

They were the very lessons that taught me how to read the unique language of fermentation in a tropical climate.

Beautiful bread isn't about luck—it’s about building a deep, mindful relationship with your dough.

📌 Swipe through the gallery to see the steps of this journey, save this post to remind yourself to trust the process during your next weekend bake, and hit follow to join me as I share more honest kitchen logs from my real tropical space!...

04/05/2026

My Sourdough Journey ~~~ Writing Things Down

Understanding came slowly. But forgetting came quickly.

Each bake taught me something new yet without notes, the lesson slipped away.

So I began documenting.
Simple scribbles.
Small observations.

What worked, what didn’t.
Not perfect.
Just honest.

And over time, those pages became more than memories.

They became a way to repeat success, to see patterns, to finally make sense of the dough.

~~~♡♡♡~~~

This is Part 4 of my sourdough journey.

Follow along to see how those scribbles grew into consistency… and what I have discovered next.