It took me four days to make a Swedish rye sourdough loaf, and half a day to write it up, but it was well worth it. My conclusion:

This is a seriously good loaf. I sliced it upside down, as the top crust was a little brittle and I feared it would break up if I attempted to slice it normally. The...

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In fact, 21% of Iowa farmland is owned by people who do not even live in Iowa. What is particularly rankling about these figures is that some 40% of that corn is grown to feed piston engines. This is a travesty especially now that gasoline is so cheap. Everyone I talk to except corn farmers them...

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There's a long and throughly-researched article at Mosaic, ¹ the Wellcome Trust's website, explaining Why the calorie is broken. The standfirst expands:

Calories consumed minus calories burned: it’s the simple formula for weight loss or gain. But dieters often find that it doesn’t work.

T...

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We'll be eating a goose tonight with friends, and preparations are well under way. In order to be absolutely ready, though, we needed to be sure that there would be rye bread in the house, for the inevitable leftover goose sandwiches. And that sent me searching for the recipe for Dan Lepard's Black Pepper Rye, one of the best savoury sandwich breads I know.

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The David and Goliath story of plucky little Hampton Creek vs Big Egg and Big Mayo continues to entertain. I've written a follow up piece over at Eat This Podcast, the gist of which is that all the fuss about eggless mayonnaise is over an ingredient that is present in such small quantities that it isn't even declared on the label.

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