NALATI

Over the past three years, I have dedicated myself to mastering the art of sourdough baking. The daily transformation of my starter, affectionately named "nalati," has been nothing short of mesmerizing. Each day brings new surprises, and the process has ignited a deep appreciation for the science and artistry behind fermentation.

I have successfully crafted various baked goods, including panettone, which have garnered positive feedback for their unique flavors and textures. My sourdough travels with me, and I have taken it on an incredible journey spanning 20,000 kilometers across China.

From the lush forests of Baishan to the arid deserts of Inner Mongolia, and the breathtaking landscapes of Altay, Kanas, and Ili, my starter has absorbed the essence of diverse local cultures and environments.

Throughout my travels along the historic Silk Road and into regions like Gansu, Sichuan, and the Tibetan Plateau, I have nurtured my sourdough with local waters and flours, allowing it to evolve and adapt to its surroundings. Each feeding session is not just a routine; it’s a moment of connection with the land and its people, as well as a source of inspiration for my culinary creations.

While I may not be a professional baker, my passion for sourdough has given me a renewed purpose and joy. Each morning, I eagerly rise to check on my little nalati, excited to witness its growth and potential. I am eager to further immerse myself in this vibrant community of bakers and enthusiasts, sharing my experiences and learning from others.