Why baking bread in a flower pot?
Well, I have to admit that I don’t know if there are any benefits.
Except that it looks cool. It’s also the perfect gift. Easy to do, inexpensive and quite creative. And everybody wants a sourdough pot bread, don’t they?

I found inspiration in Johan Sörbergs book Riddarbageriets bröd. In the original recipe, there was dill and Västerbotten cheese.
The recipe also called for commercial yeast. I had to change that of course. I always try to replace commercial yeast with a sourdough starter, if possible.
The recipe was aiming for a bread suitable for typical Swedish crayfish. I think dill and Västerbotten cheese is a perfect choice for that. However, not so many people in the world eat crayfish the way we do here in Sweden, so I decided to change the recipe.
So I used parmesan cheese and basil instead. I also replaced some of the wheat flour with durum wheat flour.
And suddenly I became a little bit more Italien.

Summertime means vacation. This also means that there is time for lots of experimental baking.
Sometimes it doesn’t turn out that well, like my try with Dijon mustard.
But sometimes the result is just great.
Like this linseed sourdough bread.
The only thing I had to do was replacing the mustard with roasted oatmeal.
I still think that the combination of linseed and Dijon mustard sound like a great idea, if it had worked.
It didn’t.
I suppose the acidity from the mustard in combination with my starter was more than the dough could handle. The fermentation was poor, and the dough floated out to the sides instead of rising upwards.
It was a failure, but admit that it sounds good.