Salmon nigiri and maki

My granny, having Norwegian blood in her, used to make slow-rise rye bread over the weekends. It was the best thing we knew, and a big rival to the Sunday roast at our dinner tables. She got us all involved, and by the time I was in middle school, I had a solid understanding of sourdough baking, whether I liked it or not.

It was interesting to notice has slowly but then all of a sudden, sourdough became the new trending thing in the world of food blogs. First, the hipsters were making it, and suddenly every second blogger I knew had their sourdough FAQs sections available for the sourdough-thirsty public. So, while I’m technically late to the sourdough craze, rest assured that I’ve been at it since I was 13 years old.

My granny has two main rules she would go by: use your flour sparingly, and never rush the dough. Sourdough is meant to be moist and it’s not something you can whip up in a matter of minutes.