Insights on traveling and dining in Europe from a base in Amsterdam

The Bread Also Rises (Most of the Time)

I have been baking bread for almost 50 years.  I started with fairly straightforward round loaves leavened with yeast only.  About 10 years ago I transitioned to making primarily sourdough loaves.  My earliest efforts to create a vigorous starter were hit-or-miss (sorry, Nancy Silverton, but I could never

Welcome

By way of introduction, we are a retired, married couple. Retirement for us has meant a chance to travel. While we were working, vacations typically were limited to 2 weeks at a time at most, and when our children were younger, we were focused on family activities.  A leisurely couple