About this blog

“ye olde bread blogge” is currently in a dormant state with randomized sudden sparks of activity flashing up every now and then (most of the time not, alas).

The reason is that I need to find something out in my life. I bake, and I am fine, but are not in a blog-writing mood at the moment. You can subscribe to this blog and be notified when something happens here by typing in your e-mail address on the bottom right of this page. Or visit this blog every now and then. Happy baking!

Nils

Borodinsky

First, I am forever indebted to my friend Olga for the hints and history on this bread.

The bread is supposed to taste slightly sweet and malty with an underlying sourness from the rye starter. This was my first try.