I had never heard about bialy until a week ago when I stumbled upon a recipe while searching for new sourdough inspirations. It seemed interesting, so I decided to do some research.
I found a lot of other recipes, but not so much history about this Polish bread, except that it probably originated from the area around Bialystok in the northeast of Poland.

It reminds a lot of a small pizza with the depression in the middle, filled with sauteed onions. Some recipes claim that a traditional Bialy shall also contain garlic and poppyseed and even breadcrumbs.
But nobody seems to know for sure.
If there is anybody out there who can enlighten us about this, it would be most welcome.
Most recipes used commercial yeast, but as you have probably figured out, I will go for a sourdough starter instead.

It was quiet here on Sourdough&olives last week. It was because I was up in the north of Sweden on vacation.
I had a week of incredible nature experiences and skiing, completely disconnected from blogging and social media (well, almost).
But now I’m back, rested, and loaded with food inspiration.

We ate some great food up there in Tänndalen, such as burgers on local highland cattle with truffle mayo. Or how about pizza with marinated reindeer and caramelized red onions.
So in a way, I was not disconnected from my blog at all. I found inspiration for new recipes and blog posts almost every day.
But sometimes the weather becomes very harsh in the Swedish mountains. One day the temperature was -5ºC (23ºF). That’s not so cold really, but in combination with a wind speed of almost 38 mph, it can be a bit unpleasant.

You get cold VERY quickly.

But there is a cure.

Hot chocolate.