BEND, OR, December 18, 2025 /24-7PressRelease/ -- David Anthes didn't set out to become a baker. But over the last four years, his home in Bend, Oregon has quietly turned into a low-key bread lab, where wild yeast, patience, and curiosity fuel a daily rhythm built around sourdough.

"Honestly, I was bored," Anthes laughs. "I picked up some flour during the early lockdowns and thought I'd try making my own bread. It spiraled."

What began as a simple distraction has evolved into a full-fledged passion. David bakes almost every week. He maintains his starter like it's a family member. And he's gained a loyal following online by sharing approachable, honest tips for new bakers—no fancy gear or culinary degrees required.

No Bakery, No Pressure

Anthes has no interest in opening a storefront or turning sourdough into a business. He works full-time in marketing and sees baking as the perfect contrast to digital life.

"This is my reset button," he says. "It's tactile. It's slow. And there's always something new to learn. I don't want it to feel like work."

Instead, he shares what he learns in a growing Medium blog under his own name. The tone is friendly and grounded. His goal: to demystify sourdough for regular people with small kitchens and unpredictable schedules.

His most popular posts include:

"Why Your First Loaf Failed (And Why That's Good News)"

"My No-Fuss Guide to Sourdough, Hydration, and Home Bakery Chaos"

"You Don't Need a Dutch Oven—Here's What I Use Instead"

Readers appreciate his no-nonsense style. "I'm not reinventing anything," Anthes says. "I'm just trying to help people skip the part where they get discouraged and quit."

Flour, Water, and Focus

At its core, sourdough is simple: flour, water, salt, and time. But Anthes says it's also a mirror.

"If I'm rushing, the dough knows. If I'm distracted, I miss signs. It forces you to slow down and pay attention."

That mindfulness is what keeps him coming back. He documents every bake, takes notes on timing and temperature, and tracks how small changes affect the outcome. It's science, but also something more.

"I think people crave these analog rituals," he says. "There's something satisfying about doing one thing, with your hands, and seeing it through."

Building a Local Community

Although most of his audience finds him online, Anthes has slowly started connecting with others in Bend's growing DIY food scene. He's done small sourdough meetups, starter swaps, and the occasional pop-up where he shares loaves with neighbors.

"Bend's full of creative people who care about what they eat," he says. "I've met folks into fermentation, gardening, homebrewing—it all overlaps."

He also partners with a local flour co-op when possible, experimenting with spelt, rye, and heirloom grains. "The flavor shift is wild," he says. "Same method, totally different loaf."

Tips for New Bakers

For those curious about starting sourdough, Anthes offers a few grounded tips:

Start simple. Use all-purpose flour, filtered water, and a clean jar. That's all you need for a starter.

Ignore Instagram. "Perfect loaves" take years of trial and error. Focus on learning, not impressing.

Track your process. Temperature, time, and hydration all matter. Keep notes—it's the fastest way to improve.

Don't overthink gear. Anthes uses mixing bowls, a kitchen scale, and a cheap baking stone. No gadgets.

Expect failure. "My first five loaves were terrible. That's part of it. You learn more from mistakes anyway."

His core message? You don't need a new kitchen or a new identity. You can start right where you are—with the mess, the flour on your shirt, and maybe a slightly deflated loaf.

What's Next for David Anthes

Anthes is working on a beginner-friendly eBook called Starter-Level Sourdough. It walks readers through creating and maintaining a starter, baking a basic loaf, and troubleshooting common issues—with photos, timelines, and tips pulled from his own notebooks.

He also plans to grow his blog and possibly launch a short video series from his home kitchen in Bend.

"It won't be flashy," he says. "But it'll be honest. That's what people need more of—less perfection, more practice."

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