My first attempt to incorporate rye into my sourdough bread. The dough was stickier than what I'm used to at 66% hydration but the distinct smell of rye was prominent even though at 20%. Crumb shot and taste will be revealed tomorrow as they cool overnigh
by incookiehaven 5 years ago | via Instagram

????Fika Lisa, nouvelle cantine scandinave rue des Trois-Conils avec des spécialités venues tout droit de Suède ???????? ???? #bordeaux #bordeauxmaville #igersbordeaux #igersgironde #salade #sweden #scandinavian #scandinave #swedenfood #fikalisa #instagoo
by restodebordeaux 6 years ago | via Instagram