Hello! This is a home baker's notebook from Helsinki. Mostly sourdough and rye, occasionally a failure worth writing down. New notes appear whenever there is something to say, which is roughly once a season.
Notes
- Why my loaves stopped spreading
Flat, wide loaves were my default for two years. Three small changes fixed it.
- Ruisleipä, the slow way
Finnish sour rye with nothing but rye, water, salt and time.
- Hydration without the spreadsheet
What the percentage means, and why the same recipe behaves differently with every flour.
- Waking up a rye starter
A week, a jar and a bag of wholegrain rye. Notes from my third attempt, the one that worked.