On the vlog last week, I shared that Mr. Fantastic and I made bollekake. If you watched it, you will see that it looked flat and almost uneatable.

We tried again a week after and managed much better results. Much like sourdough, dough needs time and space to expand and rise. Dough is so kind to teach us what it needs, and how we should adapt to make good food.

https://youtu.be/CxIXLEL_fNw

Often, we try to do things our way (like forcing the “healthier” but wrong flour for the recipe) and impatiently want immediate results (like baking before waiting for the dough to rise). If we leave the natural ingredients and time work their magic, we will be surprised with the results.

The second try of the bollekake was still not perfect, but I am amazed with how much progress Mr. Fantastic made in just one week. He really did all the work and improved the bread so quickly! I just documented. 😆

If you are out there baking your first bread, just do it! It is a beautiful practice that humbles and encourages you to try and try again. 🍞

Good luck and I hope you don’t stop trying, whether in bread or whatever you are working on right now. In the meantime, have a lovely year-end and a warm-as-freshly-baked-bread welcome to the new year!