What is it? There are several traditional methods for creating starters for breads. All of the starters are easy to prepare. A starter usually consists of a simple mixture of wheat flour, water, and a leavening agent (typically yeast). After mixing it is allowed to ferment for a period of time, and then is added [...]

This sugar loaf is mainly made in the Dutch province of Friesland and very famous there. So it’s what we would call a ‘Fries suikerbrood’ or Frisian sugar loaf. The recipe is my adaptation from the one I got from a local miller. Before you start making the loaf it is very important you make [...]

Making your own French brioche is a festive activity and one that even might impress a few people. There are a lot of different recipes and methods and we tried several of them with varying results. This recipe is a winner with us. It doesn’t take a lot of your time. But it’s a two [...]

Our micro bakery has limited capacity in more ways than one. Still not a week goes by or we are requested to make more bread. We then have to explain that yes, we have a bigger then normal bread oven, but it still turns out a maximum of 6 breads at a time. And our [...]

Do you know the name of this grain? Probably not enough left to make our bread! By now most people are familiar with the ancient grain spelt, especially those of you who can’t digest wheat that well. It was important to the Greeks and the Romans and they probably liked the nutty flavor of it [...]