Sam Whitaker · August 14, 2026
It was a Tuesday afternoon, and I was standing in my HDB kitchen, staring at two small jars like they owed me money. One had wheat flour mixed with water. The other had rice flour mixed with water. Both had been sitting on my counter for 48 hours. Both smelled like sad paste. I had … Read more
Sam Whitaker · April 27, 2026
For years, I grabbed whatever salt was closest on my pantry shelf when baking sourdough. Diamond Crystal kosher salt was my default — it was cheap, familiar, and always available. But after a few months of reading about Celtic sea…
Sam Whitaker · March 1, 2026
Two loaves of sourdough, baked from the same dough on the same day, don’t lie — even when the internet insists they should. Half of what you’ll read about sourdough water treats plain tap water like a silent starter-killer, and the other half insists filtration is a gimmick nobody actually needs. The first camp gets … Read more
