I became hooked into sourdough baking in 2020 with the pandemics. Since then, most of the bread we eat is home baked.

In December I bought a KoMoMio grinder, so that I could mill flour at home. People said that the nutritional value is immense, and that the taste is very good.

It was a huge challenge to switch from strong flour one gets in the market to the flour I mill at home, mostly because Norway doesn't have a market for buying good wheat berries with good baking qualities. So the flour I get has very weak gluten. While Ii can circumvent that to bake good sandwich bread, it doesn't work so well for free-standing sourdough loaves.

I started to add gluten flour (or VWG, as this is known in the US), and the results were great. There are some purists who believe one shouldn't add anything as it defeats the purpose of milling flour at home. But I think that adding 5% of the total flour with gluten doesn't really impact all the benefits one gets by using Fresh Mill Flour.

I am so happy I jumped into FMF. The bread is simply amazing:

Me trying to set up #fediverse compatible instances...

I want my little one to get used to some of the food from Brazil, since we don't go there very often.

Here's pão de queijo, a tapioca-based bun with lots of cheese.