A blog about food and sourdoughbread
There is something special about potatoes here in Sweden. Or was, perhaps you should say because the younger generation does not see the potato as irreplaceable in most meals. Not unless it has been deep fried, of course.
But for many older Swedes, a dinner without potatoes is almost unthinkable.
But if we go back to the 18th century, it was a little different. Olof Rudbeck had admittedly brought home and planted some potatoes as early as 1658, but then only as an ornamental plant.
My Pizza of the month project is not progressing that well.
Last month I missed the deadline again.
It was not because I didn’t try.
I had a pizza in front of me, ready to be photographed when I realized that it looked almost identical to many of the other leftover pizzas I have published.
It’s not that strange, because the ingredient list is almost the same.
Very boring.
This multi-seed bread has become a family favorite.
And that’s not strange, because it is a bread with a lot of taste and flavor.
Seeds in bread are a perfect combination, but until now I have mostly used it in my 100% rye bread.
That bread is not a family favorite.
