A large homemade rye sourdough! It was big, a lot bigger than usual. When it comes to rye sourdough, I always welcome it, no matter how big the size is. Instead, I care about proper sourness.
I used to have and love eating tabbouleh with merguez. This time, I had Frank sausage, not merguez. With a glass of beer, it was just enjoyment.
I’d been without bread for a couple of days. Now I have yummy rye bread my wife sent yesterday. Always happy smile with rye sourdough. When adroitly grilled, in particular.
Lunch with friends in a nice Spring day.
My wife is baking late at night. Now I have rye sourdough bread and pain de Campagne. Smaller version is in the clay oven.
Rye sourdough has just baked in the wood-fired clay oven. Hundred precent rye sourdough and seventy percent rye bread. It smells savoury. It’s bread! Real bread!
I enjoy my breakfast every morning recently, thanks to the rye sourdough bread made at home.
One reason that I visit Germany is for beer, for fresh beer. Augustiner-Bräu, one of them.