Right now I’m sitting in a hotel in Gothenburg, gathers impressions from yesterday, and prepares for the today’s exploits. For two whole days I have the luxury and good fortune to attend a private baking class at home of the food writer and inspirer Birgit Nilsson Bergström.
Birgit also operates Hembakningsrådet and has written a baking book that I often borrow recipes from when I bake breakfast breads to B&B. They almost always turn out great, the recipes are so educational written and well baked that there are no chance to make misstakes. But much wants more, as you know, good can always get better – so now I’m here to learn even more about the baking and fermentation mysteries.
Yesterday we baked brioches, rusks, food muffins and some really good breakfast rolls with sunflower seeds and raisins. Today will be the leaven, gluten-free varieties and cinnamon buns. Birgit also operates “Hembakningsrådet”, which once launched the Cinnamon buns day , and by her own admission she has the best cinnamon bun recipe exisiting. I am really looking forward to learn the secrets of that one! Freshly baked cinnamon buns with milk, is there anything better?
