The first time I tried making bread, it was a humble loaf of white sandwich bread. I remember carefully measuring the flour, watching the yeast foam in warm water, and kneading the dough until my arms ached. The kitchen was a mess of flour, and I was not entirely convinced the dense ball in the bowl would ever rise. However, when I pulled a golden, perfectly domed loaf from the oven, the sense of accomplishment was immense. That initial success, born from simple ingredients and effort, sparked a deep curiosity and a desire to learn more about the craft.
I enjoy making bread because it is a grounding and rewarding process. It forces me to slow down and work with my hands, providing a tangible break from digital screens. There is a profound satisfaction in the tactile nature of kneading dough and the quiet patience required for fermentation. The entire process, from a shaggy mixture of flour and water to a fragrant, finished loaf, feels like a small miracle. It is a creative and scientific practice that results in something fundamental and nourishing to share with others.