The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Hi from Sweden!

Yuve's picture
Yuve

Hi from Sweden!

I've been baking for years but just started making sourdough bread a few weeks ago and I am totally into it. 

So far I have a few decent loaves but I don't think any of them was near perfection, it's definitely not as simple as baking with commercial yeast but I am enjoying it a lot more, both the process and the breads. Im also experimenting to make other things with the sourdough which was supposed to be discarded and it's been so much fun! 

I already got a lot of help from here just by reading through others posts and answers, but I'm really looking forward to learn more :D 

Abe's picture
Abe (not verified)

Those are lovely loaves I see. 

Welcome to the site.  

Yuve's picture
Yuve

Thank you! 

Can't wait to learn more about the art of sourdough :) 

dabrownman's picture
dabrownman

Can't wait to see some nice rye breads from you!  The need to be made with SD to be traditional and great due to rye's special qualities and the need for acid in the crumb structure!

Welcome and happy baking Yuve!

Yuve's picture
Yuve

thank you :p these loaves were my very early attempt and Im so excited to experiment more :D 

Im also very fond of Scandinavian rye bread baked with lots of seeds ands dry fruits, would be cool to try that out with sourdough! 

Abe's picture
Abe (not verified)

Turns out this is my weekend bake. Here is a nice recipe