Welcome
Artisanal Sourdough Bread
Hi there! I make delicious and nourishing loaves with regional stone-milled flours
THE BAKER - AFROZ ALGIERS
About Me
- I make bread that is nutritious and flavourful and I care about doing this in a way that supports our regional Indian grains, farmer autonomy, and climate resilience. Fortunately or unfortunately, I have an art teacher's soul and often share my reflections and artwork about lessons learnt from sourdough. So when you choose my bread, you will also be connecting to the inherent poetry of the sourdough baking process.
- I initially started baking to make space to breathe and slow time down. Creating something delicate and nourishing from almost nothing is very addictive. It feels like magic. It seemed inevitable that I'd have to keep doing this over and over. A practice of surrender that that reminds me of the beauty, despite the frustration, of waiting, of allowing, of noticing and responding...
- If you need the CV version - I just moved to Mumbai after a decade in France and California. I started baking at home in 2017 and have since worked at Le Bricheton and Ten Belles Bread as a sourdough baker in Paris. I also interned at Plaza Athenee, Sain Boulangerie, Dardonville, and Biogourmet before receiving my French diploma in baking (Certificat d'Aptitude Professionnelle). I graduated from Stanford University with a Masters in Sustainable Design and Construction and stayed on as a doctoral researcher in civil engineering and anthropology for several years before discovering baking.
SOURDOUGH AND TASTING WORSHOPS
Learn with Me
My workshops demystify the Sourdough baking process with a hands-on approach that relies on both the science and poetry of sourdough baking. I believe in getting your hands dirty and your aprons covered in flour with experiential learning. I encourage participants to experiment and learn to respond creatively to the dough, rather than relying on fixed recipes and processes. A “failed” loaf teaches us so much more than a perfect one!
My approach to teaching sourdough
The sourdough bread making process is a delicate balance between building strength in the dough and then gently breaking it down. Building strength so it can stand up and breaking down so it can develop complex flavours. You learn to touch and feel into the dough’s current capacity.
You learn to respond to the dough - does it need some time and space, or maybe some gentle stretches?
By constantly checking in, you meet the dough where it’s at, and lovingly nudge it just a little bit further.
Our job is just to be responsible stewards of the dough's capacity. And in doing so, reflect on our own capacity and desires for life.
ContACT ME
Let's chat about bread!
I bake roughly once a week and announce my bakes first on my newsletter, and then depending on availability on the Sourdosa WhatsApp group as well as on Instagram (@sourdosa).
Text me on WhatsApp if you have questions :)
Message me on WhatsApp
Sourdosa Microbakery
Write to me at afroz@sourdosa.com or sign up for my newsletter below for updates
