• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nordic Kitchen stories

Inspired by family recipes

  • Home
  • Recipes
    • Baking
    • Bread & Buns
    • Breakfast
    • Brunch
    • Cakes
    • Canapés
    • Desserts
    • Dinner
    • Drinks
    • Festive
    • Foraged Food
    • Fika
    • Fish
    • Healthy
    • Lunch
    • Main
    • Meat
    • Pickling
    • Preserving
    • Scandinavian
    • Snacks
    • Sourdough Baking
    • Soups
    • Starters
    • Vegan
    • Vegetarian
  • Bespoke Cakes
  • Events
  • About
  • Contact
  • Photography

sourdough starter

Seeded Sourdough Knäckebröd

Seeded Sourdough Knäckebröd

Knäckebröd or crispbread are widely baked in the Nordic region. Their origins lie in Sweden and Finland where they have been baked in their current form for around 500 years. You may wonder why they have a hole in the middle?  Before the invention of the iron stove, baking these crisp flat breads was something…

Read More

Danish Sourdough Rye Bread (Rugbrød)

I’ve been making this loaf for longer than I care to remember, a consistent sellout at Marlow’s Artisan Food Market and a family favourite. This is a delicious and nutritious wholegrain loaf.  It’s much healthier than your average sourdough bread.  Contains less carbohydrate, it’s lower in gluten, has more fibre and in general keeps you…

Read More

Honey & Oat Sourdough Loaf

Honey & Oat Sourdough Loaf

Creamy oats and honey are two ingredients that belong together, add them to a sourdough loaf and you have a wonderfully soft, almost sticky crumb. I have tried several recipes recently but haven’t been happy with the results. The only thing to do was to develop my own. So here it is. This loaf contains…

Read More

Sourdough breadsticks

Simple Sourdough Breadsticks

Embarking on sourdough baking can seem like a pretty daunting task.  From the making of the starter to knowing when it’s ready to use. Stretching, folding and proving!   Well, here’s s a very straight forward recipe for sourdough breadsticks if you’re a beginner.  Simply combine the ingredients, work the dough and prove for several hours….

Read More

Rye sourdough discard chocolate brownies

Rye Sourdough Brownies

These decedent, dark and gooey rye sourdough brownies are incredibly simple to make. They have a light, crisp exterior and a fudge like centre, with nuts and chocolate chunks for added crunch, they’re totally irresistible. The ingredients are simply chocolate, butter, sugar, eggs, cocoa and of course the rye starter and flour to hold it…

Read More

sourdough waffles with Blackcurrant compote

Sourdough Waffles

If you’re a sourdough baker, you’ll know that you have to discard starter in order keep it really active. I never like throwing anything away, even if it’s only flour and water. Well Sourdough waffles are the easiest and tastiest way to use up that sourdough discard. Very much the same method as making pancakes,…

Read More

dehydrated starter

Dehydrated Sourdough Starter

So you’ve taken up the challenge of sourdough baking. You’ve made a starter, fed and nurtured it over several weeks.  Basically it’s become your favourite pet! Well I’d like to share a handy tip with you. Your starter is wonderfully bubbly and active.  You’re baking once or twice a week because you have time and…

Read More

Sourdough starter

How to make a sourdough starter

Making a sourdough starter is not at all complicated, it just takes a little time and patience. Below you can find a step-by-step guide on how to make a sourdough starter.  In general I use a dark rye starter for my everyday bread, I really like the flavour however I do always have a white…

Read More

Swedish Crispbread

Knäckebröd (Swedish Crispbread)

Oh I love this cold weather, hardy grain, it’s extremely tasty, high in fibre and sustaining. You’ll find it’s the dominant ingredient in most crispbreads across the Nordic region and not forgetting the large array of dense and dark rye breads too. These rye or wholemeal flatbreads are widely baked in the Nordic region. Their…

Read More

Primary Sidebar

About Louise

Hej, I'm Louise, a food enthusiast living in Marlow, Bucks, UK. Welcome to my culinary adventures in my Nordic Kitchen. Read More

Topics

  • Facebook
  • Instagram
  • Pinterest

Newsletter

Please subscribe to receive all new recipes by email.

Latest posts

Easter Salad of Quails Eggs & Hasselback Potatoes

Saffron Spiced Easter Salad

30th March 2021

Swedish Saffron and Vanilla Buns

30th March 2021

Nettle & Pine Nut Parcels with Whipped Feta

Nettle & Pine Nut Parcels with Whipped Feta

25th March 2021

Rhubarb & Ginger Cake

Rhubarb & Ginger Cake with Coconut Kefir

11th March 2021

Seared Sea Trout with Lemongrass Veloute

Seared Sea Trout with Pea & Lemongrass Velouté

5th March 2021

Footer

Follow Me on Instagram

I hope you all had a good Easter weekend and were I hope you all had a good Easter weekend and were able to catch up with family or friends after time apart. 

I just wanted to jump on here this morning to say I’m taking a little step back from Instagram for a while to dedicate time to recipe development and research. You’ll find me on stories though, I’m not completely disappearing. Hopefully you can bear with me for a few weeks. 😊
Have a great short week friends.
Easter Saturday lunch ~ scrumptious Beetroot Cured Easter Saturday lunch ~ scrumptious Beetroot Cured Gravlax with Mustard Sauce and delicious crispbread courtesy of @petersyard [gifted]

Life’s good with these little details.
Happy Easter ~ Glad Påsk 🐣 Hope you all enjo Happy Easter ~ Glad Påsk 🐣 

Hope you all enjoy the lovely long weekend.
🌱Wild Garlic Garganelli & Purple Sprouting Broc 🌱Wild Garlic Garganelli & Purple Sprouting Broccoli 🌱

Subtle flavours of garlic with purple sprouting, lemon, butter & Parmesan.  Simple pleasures in the last rays of sunshine 😊
Wild Garlic Garganelli 🌱 What do you do when y Wild Garlic Garganelli 🌱

What do you do when you find yourself with lots of wild garlic and a delivery of fresh eggs? You make pasta of course!  With the season just beginning, it’s just too tempting not to use these fragrant leaves in just about everything.
What have you been making with your wild garlic?

Copyright © 2021 · Nordic Kitchen stories | Cookie Notice | Website by Callia Web