Spring, Moss, and Half-Rye Sourdough Bread

Considering my recent silence, you have undoubtedly wondered if I have been eaten by crocodiles by now.  Or maybe polar bears.  It’s Sweden, and the polar bears must be hungry.  Or some other grisly fate.  The truth is, however, very prosaic – I have simply been busy. It happens to all of us, and I am entirely unapologetic for having a life outside the blog, … Continue reading Spring, Moss, and Half-Rye Sourdough Bread

Folded Cheese Sourdough Bread (with just a touch of garlic)

First of all, let me tell you, fellow cheese freaks – you need to make this bread. You need to make it because it turns out gorgeous, because it takes so very little effort, and because it tastes so incredibly cheesy, it borders on being hard to describe.  I’ll try though!  Have you ever bought that pretty loaf of “cheese bread” in the bakery, and … Continue reading Folded Cheese Sourdough Bread (with just a touch of garlic)

Two-Fifths Sourdough Rye, and Some Baking Myths

This week, winter has finally and properly come to Stockholm. We have -15C in daytime, sparkling white snow everywhere – it only really sparkles when the temperature outside is way below 0C – and the city is bright and beautiful and inviting to wander out and around in, now that there is no more horrible wet and dark November muck that lasted entirely too long … Continue reading Two-Fifths Sourdough Rye, and Some Baking Myths

No-Knead Sourdough Bread: The Glorious(ly easy) Rematch

Edit:  I have now adjusted hydration from 75% to 70% because the latter makes the dough vastly easier to handle.  If you are adept with wetter doughs, by all means, do use 75% hydration (the full 350ml of water rather than 325ml the recipe now specifies).  I have also reduced the recommended preheat temperature to 230C since it reduces the likelihood of an overbrowned bottom … Continue reading No-Knead Sourdough Bread: The Glorious(ly easy) Rematch