Recipes from a mountain lover

Saffron Buns – Swedish Lussekatter This is a typical pastry we make in Sweden in December. It belongs with dark snowy afternoons with candles and…

0.3 liter of flour. I use rye and wheat but take what you prefer! Corn flour works well. 0.5 liter of seeds and nuts and…

Rye Sourdough Day 1 Mix 100 g of lukewarm water and 30 g of rye flour Let stand for four days in a warm place…