“Thank you for such an amazing tour. Everything about it was truly an experience we will remember for a long time. I’m so glad we had the opportunity to join you on the tour and I hope you keep the adventure going.” — Janice Holmes (2019)
|Stages:||Sponge, Final dough|
|Leaven:||Rye sour culture, Instant yeast|
|Start to Finish:||17-21 hours|
|Hands-on Time:||30-40 minutes|
|Yield:||Two 1¼ lb/575 gram loaves + two 2¾ oz/50g rolls|
During the 2019 Rye Tour to Finland and Latvia, our guide in Helsinki, sourdough baker and author Eliisa Kuusela, arranged a visit – actually two (of which more in a bit) – to Leipomo Halme, a 120 year-old bakery in Espoo, about 30 minutes northwest of central Helsinki.
|Start to Finish:||1 hour|
|Hands-on Time:||40 minutes|
|Yield:||About 1½ dozen three-inch tarts|
During my first full day in Riga, I had lunch with Ieva, who helped me plan the 2018 Baltic Rye Tour. We met at a traditional Latvian restaurant nestled by a cobblestoned street and surrounded by 18th century buildings in the Old City. As we discussed the itinerary, which centered on Riga and southeastern Latvia, she said, “You should really go to Kurzeme (Latvia’s western province). They make these wonderful rye tarts filled with carrots.” I sipped my beer and filed the thought away for further consideration.