Fantasy knows no limits…
A similar situation occurred with the production of jams. The ones you can buy in the supermarket were mostly too sweet and tasted artificial. So I started experimenting with the fruits of the particular season, whereby I also put different fruits together in one product.
A virtue of necessity…
At the beginning it was just intolerance, later baking our own bread turned into passion. Self-processed spelt flour, cream of tartar (tartar baking powder) instead of conventional baking-powder and salt formed the basis for our first baking trials – sometimes not overwhelming. I tried it again and again, learnt from my mistakes, tried out new things and today it simply tastes delicious.
Of course there is also further development – nowadays I also bake bread completely without flour, which only consists of grains, seeds, spices and oil.
Andrea Sagmeister visits IL SOGNO
In those three days I could gain a lot of valuable
I could indulge in her vast knowledge of Chutneys,
wine jellies and cakes in the glass.