A little bit about me
Hi there! I’m Maria, a scientist by training and a passionate home baker at heart. If you’re here, you probably love bread as much as I do so, Welcome to All You Knead is Bread!
Originally from Vigo, Spain, I moved to North Carolina in 2014 to pursue my Ph.D. in Food Engineering. It was during my graduate studies that I had an unexpected introduction to the world of bread. After living here for a while, I was missing Spanish bread so much so I decided to bake my first loaf… it was a disaster! Then I continued trying other recipes for other types of bread and I could never get a loaf like the ones I remember from Spanish bakeries.
Around the time I baked my first loaf, my advisor changed my dissertation topic and I started working on “The Bread Project”. My focus was on the development of high-fiber bread. This is a very challenging area in bread making and I had to learn all about gluten development, how ingredients affect the bread, its texture, freshness, etc.Little did I know, that this dual journey of researching bread in the lab while experimenting with it in my kitchen would become my passion.
It was then that I understood why the recipes weren’t working and why my loaves weren’t as good as I had expected. I finally realized that when you understand the science, you have a lot more independence in the kitchen. The relief I felt when I finally baked a GOOD loaf is what led me to start this blog, and help other home bakers make incredible breads! Because when you understand how things work, you can always find a way.
Why Bread?
To me, bread is much more than food. It’s a way to connect with people, culture, and history. It’s about tradition, experimentation, and the satisfaction of creating something from simple ingredients. I’m passionate about sharing this with you and helping you unlock the magic of bread-making in your own kitchen.
What you’re going to find in this blog
This blog is the result of years spent blending scientific research with the joy of home baking. Whether you’re looking for your next favorite recipe or want to know nerdy bits about bread, here’s what you can expect:
Science-Driven, Real Recipes
With a background in bread science, I take the guesswork out of baking. Each recipe is carefully crafted, with step-by-step instructions, practical tips, and an easy-to-understand scientific explanation of why things happen. You’ll not only bake delicious bread but also understand the “why” behind every technique — from why a brioche turns out better when adding solid butter, to how to make your sourdough starter stronger.
A World of Bread
Every culture has its own unique bread, and that’s what makes it so special — the endless variety. On this blog, you’ll find all kinds of recipes, from traditional recipes to more modern takes, like using sourdough dicards in things beyond bread. I’m always experimenting with new techniques, flavors, and combinations, and I’m excited to share my discoveries with you.
Clear guidance and support
My mission is to make bread-making accessible, fun, and, most importantly, successful. There’s no need to be intimidated by baking; with a little science, patience, and practice, you can create amazing loaves at home. I’m here to guide you through the process with clear instructions and honest advice, so you can bake with confidence.
Happy Baking!