About Breadstalker

Hello, fellow bread lovers! My name is Addie, and I’ve been bread stalking for the last three years. Welcome to my home, the home of open crumb sourdough! I created this space not only to obsess over open crumb but also to share my bread ideas and methods for how to achieve it.

I’d love to invite you to be a part of the conversation so we can obsess together and share thoughts, passion and love for bread. I stumbled upon sourdough while running away from the fashion industry, where everything glittered only from the outside. I was in a search for something much bigger, something that would never go out of style.

about

I started thinking of early childhood memories of bread while growing up in Bulgaria. There were only two types of bread available at the time. The warm loaves were always coming out of the oven at the bakery in the afternoons when people were getting out of work so they could put a fresh bread on their tables for dinner.

There was always a long line in front of the bakery. My parents sent me almost every day to buy bread because on the way home I’d feast on the warm, freshly baked treat and get home with only half a loaf. We could buy only one per day.

Today, I can’t help but think and reminisce about how I used to line up for bread, and now bread is lined up for me in abundance. Before I learned the term open crumb, I knew that well-fermented bread was what I wanted to master. There’s a saying in Bulgaria that the alveoli belong in the bread, not the feta cheese. So, I started chasing them, and I’m still not out of breath-nor will I ever be.

With sourdough, that’s what you do. You chase because each loaf is not like the others; it’s never the same no matter how many times you repeat the formula. Because naturally occurring fermentation rules the dough, you just give it a good hand and hope for alveoli.