Hello, I’m Phuong Vo.

How this began

I started baking at home because I wanted to understand the bread I grew up eating, especially bánh mì, and because I kept hearing that sourdough was difficult. It was, for a while. Then it wasn’t.

This notebook is where I keep what I learn: the recipes that work, the loaves that don’t, and the reasons behind both. I share it freely, because that is how I learned too.

How I bake

• Slowly. Time does most of the work, and bread forgives a patient baker.
• Simply. Flour, water, salt and a leaven. Nothing you cannot pronounce.
• With whole grains whenever they make the loaf better, not just because it sounds healthy.
• By the numbers. Grams and baker’s percentages, so a recipe works twice.

Still learning

Right now I am exploring traditional Vietnamese breads, wetter doughs in a humid kitchen, and how to explain all of it without jargon.