There’s not many things or foods in life that trigger as many memories as a slice of rye bread with quark and honey. It’s one of the 3 foods I loved as a child and there’s something about the combination of a wholesome slice of earthy rye, fresh white cheese and the subtle sweetness of honey that just hits all my tastebuds the right way. If you’ve never tried it better do it now! 🤗 I’ll post more about rye bread, the recipe for this bread and how to work and use rye in this week’s Sunday read over on substack. From next week on I’ll post two newsletters a week, one on Thursday with a recipe for you to make on the weekend and one on Sunday which moving forward will always be a little story about produce, processes or just life and sourdough in general. I wanna say thanks to all that have already subscribed and supported me. It’s helped me a lot these past weeks to see that there is a way to support myself producing content. I’m still getting the hang of finding a schedule and topics but I’ve enjoyed getting more into the depth of things and taking the sourdough talk a little further as an instagram caption. 🤓 Enjoy your weekend everyone! 🫶🏼 - - - #ryebread #sourdough #bread #sourdoughbread #rye #artisanbread - @asourstory