Sourdough Experiment Continued – Rye Blend Edition

Since my Sourdough Experiment posts last month, I have spent some time reading about sourdough, and also practicing baking with it. The results have been wonderful, and I have found out a lot of very interesting things about sourdough – the chief one among them being that once you get how it works, sourdough bread-baking is not difficult at all, and is actually quite easy … Continue reading Sourdough Experiment Continued – Rye Blend Edition

The Wild Yeast Sourdough Experiment – Day 7

Fast-forward another day, and we are now on Day 7 of the wild yeast sourdough experiment I began last week. The premise:  there is wild yeast on wheat flour you buy, especially wholegrain.  I have wanted to culture a sourdough starter with local Swedish bacteria and yeast (wheat is Swedish too) the original way – i.e. without adding bakers’ yeast or fruit (yeast growing on … Continue reading The Wild Yeast Sourdough Experiment – Day 7

The Wild Yeast Sourdough Experiment – Day 5

… what happened to day four, you ask? A summer party happened!  It was a sunny and hot-hot-hot Saturday (those happen in  Sweden in the summer!), and we had guests over for an evening of fresh strawberry daiquiries, margaritas, food and fun.  No, I did not take any photos of any of it, I was too busy slurping daiquiries and trying to keep my cooking … Continue reading The Wild Yeast Sourdough Experiment – Day 5