A blog about food and sourdoughbread
I’m very fond of cheese.
Cheese can lift a mediocre dish to something heavenly.
Take mozzarella, for example. You can’t fail with it.
Any ordinary pasta gratin looks delicious if you add some mozzarella on top.
Then we have Parmesan, Cheddar, Chevre, Feta, and not to mention the Swedish Västerbotten cheese.
If you ever visit Sweden, don’t forget to sample Västerbotten cheese.
You won’t be disappointed.
In a previous post, I claimed that I never mess with my sourdough starter. What I mean by that is I don’t add anything except flour and water. And I always use flour that I know works.
I have kept that promise for many years now. Don’t switch flour for your sourdough starter.
But two weeks ago, it happened.
According to Wikipedia, sesame seed, or flaxseed, is considered to be the oldest oilseed in human history.
It’s a seed with tradition.
We may have been growing sesame seeds for over 5,000 years.
That deserves a little respect.
