By Stephanie Lam

It is 2am on a Thursday, and instead of sleeping like the rest of her family, Los Gatos resident Jessica Youngblood is hustling around in her home kitchen.

All around her are pale blobs of sourdough: resting in small bowls, plopped out on a floured counter or laid out on baking trays. Once baked in her oven, however, the dough will transform into luscious bread: brown and crusted on the outside and soft and sour on the inside. Nearby, Youngblood’s phone is propped up and turned on, recording the entire process.

Youngblood is the owner and baker of Doughbauchery, an organic sourdough and baked goods business in Los Gatos. Every week, the 32-year-old prepares dozens of breads—often in the dead of night, while her two young kids sleep—which are then sold on Fridays at the

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