I started my journey with sourdough bread a couple of years ago, and my passion has just increased more and more. The baking has actually become an important part of my daily life. In good and bad days. The time I spend on baking has become a valuable time. When I’m in the kitchen baking bread and feeding a sourdough culture, my head and mind really get a break from everything else. The focus is on the simplicity and the down-to-earth, and all the senses are connected: The sight of the bubbles and the life in the jar, the touch of the dough and its texture, the smell and the sight of the bread in the oven growing and changing color, and finally the sound of the crust when the knife cut through a fresh bread.

TIME. The key when making sourdough bread, like most good food and preservation, is the time. Time and dedication. Taking time to conserve the good nutrients from nature makes the difference. Therefore, I prefer using organic stone grounded flour. The old technique with stone mill grind each grain in a slow and gentle way. A flour that is fresh, organic and without chemicals is a gift for the sourdough bread.

In the process of making sourdough, you only need three ingredients; water, flour and salt. And you need to be dedicated and gain some knowledge.

Making sourdough bread is a fermentation process. When water and flour are allowed to develop together they form a bacterial culture, a lactic acid bacteria (probiotic), which is really good for the gut and the immunity system.

HISTORY. Sourdough is an ancient tradition that dates many thousands of years back in history. It has been an important food source to many cultures over the centuries. Humans have eaten bread in some form since the stone age, the Neolithic era, where cereals were crushed and mixed with water to form a thick paste that could be cooked over the fire.

With the industrial revolution came the mass produce of bread to feed us all. They found a method to get the bread dough to rise as fast as possible in order to bake as many breads as possible in a short time. The industrial yeast was invented and the good nutrients and lactic acid bacteria you get with the process of sourdough disappeared. Quality was replaced by quantity.

Fortunately, we can still bake bread as in ancient times and with much love. The best part about all this is that I bake with my heart. And the joy of sharing the bread with others, seeing the smile and reaction as they bite into the crispy crust makes me happy.