Coined from her father’s moniker “Flower Child,” --- who in his younger days was a “Flower Power” Hippie and dubbed as the ‘original flower child’ in their small hometown in Angeles City, Pampanga, Flour Child came about at the height of the COVID-19 pandemic in May 2020.

 

Not likely due to having more time, rather to find ways to better cope with the mounting stress related

to workload, safety, and other issues pertaining to the pandemic, and in general,

to just get into the right work-life balance.

 

While she considers herself more of a self-taught cook, engaging in baking, specifically sourdough bread making and creating recipes and treats made of sourdough discard is Yskaion’s newfound passion.

 

Yskaion is a self-taught home baker although admits that at a younger age she was exposed to baking and developed skills then which she now, after many  years began to utilize again. “Like riding a bike, the skills have come back!” Her aunt Prez introduced Yskaion to baking.

 

When Yskaion was a Freshman in high school she subbed for her aunt who could not attend one of her baking classes.  Since then, she learned how to bake and decorate cakes, make flowers using Royal

and butter icing.  As a matter of fact, when Yskaion got married she made and decorated her own

wedding cake together with her aunt and her mom.

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The sourdough recipes Yskaion shares with you here are mostly her creations, especially the sourdough discard recipes that she and her family and friends enjoy the most. She likes to read and learn about

other bread and pastry creations; extracts what is best from each of those she encounters and

create recipes that produce great-tasting breads, cakes, cookies and pastries. 

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