Hi, I’m Irina.
Welcome to
Babushkin Bread.

If you've ever wondered why sourdough sometimes refuses to rise, why rye bread turns gummy, or why two identical recipes can produce completely different loaves, you're in the right place.

Bread has been my profession and my passion for more than 25 years.

My Journey Began in a Professional Bakery

Long before I created this website, I worked as a professional baker in a commercial bakery.

My mornings started before sunrise. The first thing I heard wasn't an alarm clock—it was the sound of industrial mixers preparing hundreds of kilograms of dough.

Every day I mixed dough, shaped loaves, loaded hot ovens, and watched thousands of loaves come to life.

Professional baking taught me something that no recipe book ever could.

Flour changes.

Temperature changes.

Humidity changes.

Even the same dough behaves differently from one day to the next.
That is why baking is never only about following a recipe.

It is about understanding the dough.

Why I Created Babushkin

BreadAfter many years in professional baking, I wanted to preserve everything I had learned.
Not in notebooks.
Not only in my memory.
But in a place where anyone could learn from real experience.
That is how Babushkin Bread was born.
Today I write about sourdough, rye bread, fermentation, dough science and the countless small details that can turn an ordinary loaf into something truly special.

Real Experience Matters

Many baking websites simply repeat recipes.
I prefer to explain why things happen.
Why does dough spread?
Why doesn't sourdough rise?
Why is the crumb gummy?
Why does the crust crack?
Understanding the reason is far more valuable than memorizing another recipe.
That philosophy shapes every article I publish.

Baking Has No Borders

Although I live in Kazakhstan, bread connects people everywhere.
The same questions are asked by bakers in America, Canada, Australia, Europe and many other countries.
That is why I created the English version of this website—to share practical baking knowledge with home bakers around the world.

Thank You for Visiting