Sourdough rye, the patient way
October 2026
Real rye needs three things: a lively starter, a warm corner and time. I feed the starter the evening before, mix the dough in the morning and let it sit until late afternoon. The crust should sound hollow when you knock on it. Let it rest overnight before cutting, however tempting.
- 500 g dark rye flour
- 400 ml warm water
- 150 g starter
- 12 g salt, 1 tbsp malt syrup, caraway to taste
Cold beet soup for hot days
August 2026
Grate boiled beets into kefir, add cucumber, dill, spring onion and a chopped egg. Salt, a squeeze of lemon, and an hour in the fridge. Serve with hot potatoes on the side. It is pink, cold and a little sour, exactly what a July afternoon asks for.
Sea buckthorn jam without the bitterness
September 2026
Rinse the berries, press through a sieve to lose the seeds, then cook the juice with sugar one to one for ten minutes only. Longer cooking turns it bitter. Keeps all winter and goes well with the rye above.