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A review by emsemsems
Artisan Sourdough: Wholesome Recipes, Organic Grains by Casper Andre Lugg, Martin Ivar Hveem Fjeld
4.0
“Anyone can bake good sourdough bread. You just have to give it time and attention and use the best ingredients possible. You will always gets more out of using raw materials from dedicated organic farmers and millers who care for the soil and the processing of grain.”
A very beautiful book about bread/bröd. It was such an enjoyable read that it made me a bit annoyed when I got to the end of it. I wanted/craved for more recipes. Even though the list of recipes is pretty short, every recipe in the book felt intentional and meticulously composed. I felt like each of the recipes was crafted and written with lots of effort and love. I thought that the 'Friendship Bread' was really lovely. The baker behind the book is based in Oslo, Norway. His Instagram account is full of beautiful bread photos/stories as well : https://www.instagram.com/illebrod/ . It's all so very cozy - and I think anyone who's (even just a little bit) interested about making bread should read this book . I like that he advocates the use of Scandinavian/local “organic grain and stone-ground flour from small independent farms and mills”; and I also like that he incorporates them/the ancient grains in his recipes.
A very beautiful book about bread/bröd. It was such an enjoyable read that it made me a bit annoyed when I got to the end of it. I wanted/craved for more recipes. Even though the list of recipes is pretty short, every recipe in the book felt intentional and meticulously composed. I felt like each of the recipes was crafted and written with lots of effort and love. I thought that the 'Friendship Bread' was really lovely. The baker behind the book is based in Oslo, Norway. His Instagram account is full of beautiful bread photos/stories as well : https://www.instagram.com/illebrod/ . It's all so very cozy - and I think anyone who's (even just a little bit) interested about making bread should read this book . I like that he advocates the use of Scandinavian/local “organic grain and stone-ground flour from small independent farms and mills”; and I also like that he incorporates them/the ancient grains in his recipes.