Bread, mostly. Sometimes biscuits.
Notes from a small kitchen with an ordinary oven: what I bake, what went wrong and what I would do again. No stand mixer, no proving cabinet, no perfect crumb shots.
- A simple rye loaf for dark evenings
Dense, dark and keeps for a week. The bread I bake most once the evenings get short.
- Leaving a sourdough starter alone for two weeks
What happened to my starter while I was away, and how long it took to come back.
- Weekday bread without kneading
Five minutes in the evening, bake the next day. The loaf I make when there is no time.
- Speculaas before Sinterklaas
My first attempt at the spiced biscuits everyone here eats in November and December.