I am Daniel Okafor, a home baker in south Manchester. I started baking in 2018 because a friend gave me a jar of starter and a short, slightly smug set of instructions. The first year was mostly flat loaves and apologies. Somewhere in the second year the bread became good, and the habit became part of the week.
Crumb & Hearth is where I keep the notes. It covers starter care, rye, shaping, flour and the ordinary business of fitting a bake around a job and a family. Everything here comes from one small kitchen, one oven and a great deal of trial and error.
Bread is the cheapest luxury I know. It costs a little flour and a lot of time, and it makes the kitchen smell like somewhere worth being. Baking twice a week keeps me level, and writing about it keeps the mistakes useful.
There are no sponsorships and no products to sell. Just bread, written down honestly.
— Daniel