Baking Professor and Chef | Sourdough Microbakery | Pizza Fanatic
Why use fresh flour? I was first introduced to fresh flour when I was living in Copenhagen. I was visiting a friend for dinner and she served the most delicious Rugbrød (rye bread) that I had ever had. Of course I wanted to know more…
There’s something magical about making your own sourdough starter. With just flour, water, and a little patience, you can cultivate a bubbling, living culture that transforms humble ingredients into beautifully risen bread with incredible flavour. It’s like having a tiny, flour-fueled pet—one that doesn’t bark…
