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Sourdough Starters with Different Character

I’ve continued experimenting with my sourdough starters and how to make good loafs. The different starters seems to call for different processes – or at least very different rising time … with different quality and sourness as a result of that. I made a basic whole wheat sourdough loaf, based on a whole […]

Polish Rye Bread

Rye provides great health benefits and is an important source of dietary fiber, magnesium and vitamin B1, among other things.  I do like to keep rye flour in my cupboard, reminding me that I should add a dash of this goodness to whatever I decide to make. I use it regularly as the […]

Whole Grain Rye Bread with Walnuts II

I’ve remade the recipe from last whole grain rye bread (almost) and shuffled around on the procedure. I boiled the grains like last time – but then I mixed the hot grain porridge with cold water before adding the rest of the ingredients. Instead of kneading extensively I only mixed the ingredients […]

Spelt, Rye and Walnut bread

I’m hooked on walnuts at the moment. They’re delicious, highly nutritious (great source of omega 3 fatty acids and minerals, among other things), and have a such a fascinating shape. I didn’t use to like them. But there are several food items I previously didn’t like which one day all […]

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