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My rye sourdough fell off and Katarzyna gave me a bit of her wheat sourdough. I’ve fed it and when it’s grown I’ve baked challah. Well, in fact three challot, and I took one of them to Radom. I’ve strew them with a lot of crumble – that’s what we like most. CHALLAH WITH CRUMBLE…

Looking through the old newspaper about cooking I’ve found that nice „people”. I’ve modified the recipe a lot. The dough is elastic, not sticks to hands and is perfect for baking those „people”. I really like playing with yeast dough like that. 400g flour (I used bread flour type 850) 3/4 cup water (not cold)…

In this year my gingerbreads are unusually non-coloured. Before 'gingery frenzy’ I’ve bought new colouring stuff and now they’re laying forgotten in the kitchen :). And obstinately I ice my gingerbreads white and blue. But, there are still many gingerbreads left to ice, so maybe I will put some 'crazy’ colours on them…

SPICED ALMOND WAFERS 3 cups all-purpose flour 1 teaspoon baking soda 1/4 teaspoon salt 2 sticks (1 cup) unsalted butter, room temperature 1 1/2 cups packed dark-brown sugar 2 large eggs 2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/4 cup sliced blanched almonds Mix together…

The time for gingerbreads has come. People want more and more gingerbreads and I am preparing for the Christmas Fair. I’ve started with gingerbread scrabble. I’ve used the recipe for gingerbread domino. I’ve rollen the daugh 3mm thick and cut them into 2cm x 2cm using a ruler. Icing them isn’t complicated :). Pictures of…