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Sourdough Pita bread
There is something magical about baking Pita bread.
First, there is nothing.
But after a minute or two, you can see how the outer edge begins to rise slightly.
Then it all comes at the same time.
And it goes quickly.
It almost looks like someone is inflating a balloon.
Sourdough sandwich bread with rye and oats
Sandwich bread is a sad story here in Sweden.
The cheapest ones are close to useless. But even if you pay some extra for a loaf of bread, you will probably be disappointed.
Some producers claim that they are baking with sourdough.
That is, of course, not true. They only add sourdough to get at least some taste to the bread.
The fermentation process is dependent on baker’s yeast.
And it’s a fast process.
I have read somewhere that ordinary sandwich bread is not allowed proof for more than 15 minutes.
I don’t know if it’s true. Hopefully not, but if it is, it’s depressing.
Sourdough cheese and chili bread
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.
