Hi, I’m Ben Adam.

If you are here, you’ve probably stared at a bubbly jar of starter and wondered, "Am I doing this right?"

I’ve been there.

Before I was a "Master Baker," I was just a guy with a messy kitchen and a lot of flat, dense loaves that could double as doorstops. I know the frustration of spending 24 hours on a loaf only to have it come out wrong.

But I kept baking. I obsessed over hydration percentages, fermentation times, and the wild science of natural yeast. I didn't just want to bake bread; I wanted to understand the soul of it.

Why BreadxBaker?

I created BreadxBaker because I realized something important:

Great sourdough isn’t about luck. It’s about the intersection (the "x") between the Baker and the Bread.

It’s a relationship. It’s about learning to "read" the dough with your hands, not just following a recipe card.

My Philosophy

I don’t believe in over-complicating things. You don’t need a $5,000 oven or a chemistry degree to bake world-class bread.

• Simple Ingredients: Flour. Water. Salt. Time.

• Ancient Methods: Respecting the process that humans have used for thousands of years.

• Modern Teaching: I break down the complex "baker's math" into simple, step-by-step lessons that anyone can follow.

What You Can Expect From Me

Whether you are here to bake a simple loaf for your family’s Sunday dinner or you want to master high-hydration artisan boules, I am here to be your guide.

I promise to keep it real. No gatekeeping secrets. No pretension. Just honest baking.

Let’s get your hands in the dough.