They usually are engaged in architectural grand designs but also are food enthusiasts and home cooks. Two amazing ladies and architects on a daily basis attended my first sourdough bread baking course.  It was a great pleasure to share with them the knowledge and experience I’ve gained for over last eight years, show them a technic of how to make sourdough lavain, feed and care for sourdough starter, and finally make bread. My keen students rolled up their sleeves to put all theory into practice and got their hands dirty while stirring and mixing, so they created their first sourdough bread we could enjoy. More about the course here…

If you are a rye fan, for a real treat try this double rye sourdough bread. It contains dark and light rye flour as well as bread flour to give light texture. Double rye requires overnight sponge made of light rye flour starter and some amount of dark rye flour, but on a baking day, it needs only 3 hours to be ready to pop in the hot oven. The bread is delicious, moist, sweet and tastes great next day if kept in the container. Great served with herring tartare or pickled herring. Find the recipe here… 

This is dark, moist and dense bread with a hint of sweetness - a bit in Lithuanian-style. Barley malt syrup and a little of honey give this beautiful colour of the crumb and a caramelized crust. My recipe uses light rye sourdough starter and a mix of bread and dark rye flour. It requires patience as the sponge needs to be prepared a day before and give it time to rise. But as a reward, the final rise of bread takes only two hours. Malt and Honey Dark Rye Bread is the perfect winter bread which tastes amazing with hard cheese, pickled herring or paté. Find the recipe here…

A sourdough starter - called here also levain - is a naturally fermenting mixture of flour and water. It contains a combination of Lactobacillus culture and wild yeasts. A levain produces a vigorous leaven and develops the flavour of the bread. You don’t need ready-to-make starter from a shop or mashed organic apples. The easiest way to make a fresh batch of starter is by combining rye or light rye flour and water and allowing the mixture to sit for a couple of days. The sourdough starter I have made and used for several years to bake my every day bread needs to be looked after and fed every day so patience of a cook is crucial. Find the recipe here...