The first time I tasted lasagna was probably 40 years ago at an Italian restaurant in Esbjerg. I was completely overwhelmed. That's probably why I still remember it. My first attempts at making my own...
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The biggest difference between different types of bread - mine and many bakers' - is often the way it's shaped and baked. The doughs are similar unless you venture into poppy seeds,...
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Homemade Giffler are old-fashioned, traditional bakery bread that I remember from when my parents had a bakery in the first half of the sixties. In this recipe, I'm experimenting with adding a little more flavour using rye sourdough. The sourdough ...
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