Swedish Christmas favorites

As I write this, it is on the 14th of December.
I don’t want to in any way create any anxiety, but it’s not that far away until Christmas.

That means visiting overcrowded shopping malls, buying loads of Christmas presents (sometimes more than can be justified), visiting relatives, cooking more food than we can eat (at least here in Sweden), and listen to our children singing Christmas carols in school.

No, I’m not a relative to Grinchen, and of course, I loved to hear my children sing. But it could become a bit stressful when you were expected to attend two different concerts in two separate schools at almost the same time.

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Olive bread with garlic and thyme

olive bread

The name of this blog is Sourdough&olives.
But there is not one single bread recipe that contains olives.
Olive oil, yes, but no olives.

I got a question from a reader if If there was a recipe for olive bread on S&D, and I had to say no.
You can imagine how embarrassing that was.

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One third rye sourdough

One of my most visited blog posts is the recipe for Easy sourdough rye bread. It’s also one of the most discussed. Some love this recipe, others are not that enthusiastic. I guess it depends on the result they get.

Baking with lots of rye flour is different than with wheat only.
The elasticity of the dough decreases noticeably even with quite modest amounts of rye.
It’s hard, if not impossible, to get an open crumb, and with higher amounts of rye, the bread will be dense as a brick.
The dough is sticky, even if it feels stiff.

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