 Meet Mergatroyd. She's my sourdough starter, and I figured if I had to feed her, she deserved a name. I was a little late to the COVID-19 sourdough trend, and it's only now that we're into the second wave that I decided to jump on the bread truck. Up until now, I've been content to make my No-Knead Bread or traditional country style bread. But after a friend and I began chatting about starters and feedings and recipes, I decided it was time.
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 In spite of the fact that I grew up with Finnish heritage and my husband is also half Finn, I didn't really experience piirakka (pe-e'-rak-ka) until I was well into adulthood. These are generally a savoury-salty treat, made with rye dough and filled with rice pudding. The traditional topping is egg butter, but I often use jam to sweeten things up. Of course, these are best served with a cup of strong Finnish coffee, but they make a great pack-along snack for winter adventures.
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Jean E. PendziwolI live on the north shore of Lake Superior where I write books for kids and adults. I express love and care through food and have a particular fascination with bread! Join me as I explore the cultural significance of bread around the world and experiment with recipes for everything from quick breads to flatbreads, soudoughs and brioche. It promises to be a delicious journey! |
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