Are we helping ourselves when we keep certain things a secret? Are secrets good for us?

Are we born good at something? Is it generous to put your work out regardless of subjective opinion?

Are standards hindering our progress, or is it our ego?

Do we actively seek or tune out feedback? Do we listen to other people's opinion of our work?

Should I sell non aesthetically-pleasing loaves? Or should I throw them in the bin and tell my customers to come again next week?

Why is being "the original" a thing for some businesses? Should we as bakers strive to be original or the "first" in something? If you want to watch/listen on YouTube click here: https://youtu.be/jE-C--QEkZg

Do we need to hype everything up? Just some of my thoughts about hype and sourdough bread-making and selling. We're also on YouTube: https://youtu.be/ELIlIcj6cQQ Please consider subscribing, but only if you want to. :)

IKEA is coming to the Philippines. Will this put local furniture makers out of business? How does this relate to breadmaking?

How is it that bread from the grocery store can cause stomach discomfort, but sourdough likely won't? And what do sharks have to do with it? You can listen to this episode on Spotify if you prefer audio-only. Just search 'Wildbreads' And if you prefer YouTube, here's the link: https://youtu.be/Y9QWowtjuS4 Please consider subscribing -- but only if you want to. :) YouTube video of the greenland fermented shark: https://www.youtube.com/watch?v=QnjtnzyTNoQ Here's a super dense article on...

Did the second industrial revolution affect how bread was made and how the population consumed it? Join me as we ponder its effects on bread in the last 100 years. You can listen to this episode on Spotify if you prefer audio-only. Just search 'Wildbreads' And if you prefer YouTube, here's the link: https://youtu.be/Y9QWowtjuS4 Please consider subscribing -- but only if you want to. :) Cheers

Did we have sourdough bread in the Philippines before the discovery of commercial yeast? Did we even have bread, pre-colonization, to begin with? Here's a microbaker's musings on what might have been the case in the past.