I am a photo editor, and I am also passionate about good bread. Even in my country of origin, Germany, it was difficult to find bread without additives, so I began baking my own loaves. First I used yeast, and later I experimented with my own sourdough. Made from scratch, this starter can last for years, and it only gets better and better. Over time, I have developed my recipes by using organic ingredients only.

My flour and grain come from the mill De Zandhaas in Sandpoort, not far from Amsterdam, where I live and work. I like the idea that this local windmill, which dates from 1779, operates in a traditional way.

I am curious about developing new recipes and am open for suggestions and ideas.