-
Bread Number 2
As summer rolled in, my bread-making took a bit of a hiatus. With the heat and all the busy moments, my sourdough starters—both rye and wheat—didn’t quite make it through. So, by the time August came around, I found myself back at square one, nurturing brand new starters. It’s funny…
-
Finnish Rye Bread Ruispalat (Sourdough)
Today I want to share with you the recipe for Finnish rye bread Ruispalat. This bread is an important part of Finnish culinary tradition and is known for its rich flavor and dense texture. In Finland, rye bread is valued for its nutritional properties and long shelf life. Making Ruispalat…
-
Pita Bread
Watching a completely flat piece of dough transform into a hollow pocket in the oven is nothing short of magic. Pita, one of the oldest types of bread, is also incredibly practical – just think of all the different fillings you can stuff inside! Here’s a basic pita recipe that’s…
-
Bread Number 1
Naming posts about sourdough bread seems quite futile because recipes are constantly changing, adjusting from time to time, and each time it’s already a slightly different bread. Therefore, nothing but numbering comes to mind for now. Following the wisdom of experienced bakers, I recommend—and I try this myself—to make changes…
