Food

The Patience of Crusty Sourdough

Loaf of freshly baked sourdough bread sliced on cutting board

Flour, water, sea salt, and thirty-six hours of cool fermentation teach us how time is the best seasoning in any kitchen.

Clara Evans

Clara is an author and home cook living between the coast and the pine ridges. She writes Small Joys Daily to document the sensory, quiet rhythms that sustain us.