Besides brewing beer, baking bread is definitely a hobby that I am
happy to have picked up.
This one is fresh out of the oven and made with mostly rye flour, fermenting in stages since yesterday.
A few months ago I started baking bread, because good German-style bread is often difficult to get abroad. This one is a sour-dough bread from today, no yeast, just dark rye and some wheat flour, salt and water.
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