I’m baking my way through 100 traditional loaves from every country in Europe. More about the project here.

Drop a line to [blogURL]@gmail.com to get in touch, or if you’d like some sourdough starter.

Recipes on this blog are largely a personal record, so they don’t explain sourdough cultures or general bread-making techniques, except when one is particularly appropriate for a certain recipe. I am planning to add a page with some links to the best resources for beginners when I get round to it.


7 thoughts on “About

    • Thanks for reading! Glad you got a good result from the scalded rye…. My final opinion of my loaf was that it wasn’t terribly successful – too dry and crumbly.

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