I never considered myself being good at packing. This is Emma’s and my luggage in front of our amazing Paris Apartment. We will be away for 6 days. I think the suitcases are filled with mainly shoes. + Two of my sourdough. We will bake bread in Paris :)
Black Forest
From one forest to another I have now landed in the darkest of them all, the Black Forest. Do not expecting to find masses Lingonberries here, the picture is an illusion. I brought some fresh berries to make a dessert drink, ready to drink for Christmas. I was thinking Limoncello. But with Lingon. A bad joke would be Lingoncello. That … Read More
on my knees
It is so ironic. I came back with 5 days of new baking knowledge and ready to dig into new exciting recipes. My sourdough had survived 2 weeks in the fridge and after 2 survival attempts he was back on track. I was so ready to start. I had such a flow. And then the least expected happened: Last night … Read More
September at Skafferiet
Next door to Höje Bakery there is a small old store, Lanthandel, selling only ecological food. A lot of it is produced in Värmland. It is inspiring and I am trying to stick to what they, and the forest, have to offer. It is not very hard to stick to it actually. Even though I do not like ice cream … Read More
Long live Levain!
Yesterday we started the Levain project. We set the dough around lunch time. This morning Manfred and I met up early. At 2.30 (AM!!!) it was time to start. We added more flour and water and then the dough had to go back to its resting position. After about 1-2 hours we added the rest ingredients. I added some extra … Read More
Learning from the Master
I got to sleep in this morning and met up with Manfred at 5 am. It is still really hard to get a long night sleep up here. Even if I am going through early hours I do not get tired at night. I am used to go to bed around 12 at night but that does not work when … Read More
Raindear Ruben Sandwich
This is from my Ruben Sandwich from monday night. My American Dad William Davis used to make the best Ruben. In Berlin you can get proper ones at Barcomi’s. But they are not like the ones served by the Davis’. So, this is my version: 4 thin slices of bread that you like. A darker one is better. Rye bread … Read More
to learn something
I have been very lucky and will be able to see and learn at Lars Gustafsson’s bakery in Höje. He has build up a bakery where he only uses ecological ingredients and bakes in a stone oven. First day we started at 4 am. Ingrid had already been preparing since 2 am. It felt insane sick to get out of … Read More
a perfect Dinner plan
The woods are full with it. The rubins from the north are spread everywhere. Two nights ago I went out in my backyard (woods) to check out the mushroom potential. I did not find much mushrooms that I dared to eat. Non actually. But I found lingonberries. Lingonberries makes me crave for Rain dear meat. So that is what I … Read More
Kanelbullar
Today I learned how to make really delicious “Kanelbullar”. We started at 3.30 am this morning and here is the result in front of Ingrids cottage. I am not really used to Kanelbullar, even though they are known as a Swedish speciality, baked in every home. When I make buns at home I usually make them without the Kanel (cinnamon). … Read More
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