Just Like A Teenager

Oh my. It's ages since I did anything like this. And on a Sunday... And now I'm all awake, and it's past eleven and I don't know when I'll be able to go to sleep. You see, I've been drinking something like a liter of tea tonight. Give or take some...

A friend had been given a bag of different teas to taste. The store he got them from are considering to get some for selling and they wanted an opinion. And we were certainly happy to give them that, but since we got very enthusiastic we tried something like six different teas. Or was it eight? Don't remember anymore. And I just got home. It's totally lovely tonight by the way, I wish I could keep walking for an hour or so instead of going home and trying to get sleepy. It's 17°C (60-65°

F somewhere) and still almost daylight. If this place was like this all the year I would be totally happy. Also, if I got to drink teas like this every day, I would also be v

ery happy. That was one great way to spend an evening, but sadly I didn't bring the camera. Well, 

maybe not so interesting to see lots of different colors of tea in the same cup though...

I do have some pictures though. I finally made a very good bread again. Lately I've been eating through a sort of decent improvised bread I made two weeks ago, but now I managed to get myself together and make the real stuff. Though I hadn't made any sourdough, so I had to make do with some quickly thrown together rye flour and water, so it wasn't quite as sour as usual.

I can't remember if I actually ever wrote down the recipe for this bread.  This is how I make it...

You need a piece of dough from the last batch, about 300-400 grams, and about the same amount of rye sourdough (I make it by mixing equal parts in volume of water and rye flour, usually feeding it for a couple of days, but then, this time I made it maybe an hour before I started baking). 1 kg of flour and about 600-700 grams of water, and some yeast (depending on how long rising times you want, I've used everything between 3 grams and 15 grams) then after most of the mixing is done, 10-20 grams of salt. I let it rise twice, once in a box and second time after I divide the dough in four and carefully put it into baskets. One of the rises is usually done overnight in the fridge. This time I did the second rise in the fridge, and so I got to bake it for breakfast in the morning. I just can't resist fresh bread out of the oven... (I know I should wait until it's cold, but honestly... Can anyone resist that smell?)