Recipes that work and bring joy

Information on dough properties for all grains from the 2025 harvest:
The kneading time can be increased to 15 – 20 min. Cold tap water is sufficient, as is milk straight from the refrigerator. The amount of water per kg of flour can be increased to 65 – 70% for light flours, 75 – 90% for dark flours (i.e. 6.5 dl to 9.0 dl of liquid per 1 kg of flour). The optimal amount of water added is very important, both for the development of the dough and for keeping baked goods fresh!