Been baking, lots. Got the time now and I’m spending it well. Today I finished making some Gotland setsuuri -bread (setsuuri = söt & sur = sweet & sour). It wasn’t my thing, though the taste sure was good. It was made with anis and fennel seeds and some bitter orange (pomeranssi).
Still, eating it felt like eating mud – too soft without any structure. It did have quite an amount of fine rye flour, so no surprise in that then. Rye flour is so weird to me, difficult to get anything bubbly out of it. I served the bread to myself with some mushroom soup – the soup was super good, with chanterelles and black trumpets.
Now got some fig bread coming up. We’ll see how it turns out. I decided to forget about the instructions of recipe books again, and just proceed with the skills I posses. So far, looking good.