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Carrot-Potato Tarts/Sklandrauši (Latvia)

Rye %: 100%
Stages: Straight dough
Leaven: None
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. Keep Reading

Reflections: Baltic Rye Tour 2018

It’s been a couple of weeks since my return from The Rye Baker Baltic Rye Tour 2018 – enough time for the impressions and memories to mellow and integrate and for me to gain some perspective on a whirlwind of sights, sounds, tastes and human interactions. In all, we were 18; most of us dedicated bread nerds, both professionals and home bakers, united in our desire to experience rye on its home turf and hungry to expand our knowledge of the unruly grain. Keep Reading

Experience Baltic Rye at its Source


On September 25, 2018, I’ll be leading a group of up to 20 bakers and bread enthusiasts on a 12-day bakers’ tour of coastal Finland and Latvia. We’ll explore the cities and countryside, visit farms and mills, meet with national bakers’ associations. And, most important, we’ll learn from the bakers who produce some of the world’s finest rye breads. For details, visit the tour website. Keep Reading