Baking a 100% rye sourdough rye bread is more than a recipe. It is a return to old-world traditions, to the quiet strength of pioneer kitchens and the resilience of real food. This easy mini loaf invites you to slow down, bake with intention, and taste the history in every slice.

Each swirl of cinnamon and cardamom holds a story—of trade winds, grandmothers, and the quiet strength of slow fermentation. Lisa Robitaille Table of contents A Memory in Cinnamon: My Grandmother’s Drawer The Origins of Sweet Breads and the Influence of the Spice Trade Sweden’s Baking Heritage Technique Matters: Why the Order of Ingredients Counts This Is More Than a Sourdough Cinnamon Cardamom Bun Recipe Ingredients Directions Step...

The Science of Yeast, Bacteria & the Pillow Effect If you’ve only ever worked with a 100% hydration sourdough starter, switching to a 60% hydration stiff starter might feel like stepping into a quieter room. Gone are the frothy overflows and batter-like texture. In their place, something steadier. Something that feels more like a soft dough pillow rising gently with purpose. A stiff starter doesn’t shout. It...