Not blog-worthy bread

Let's be honest. I had planned to blog about all of these breads, painstakingly writing out the recipes for you, but let's face it, I won't. Some of them were made in.. let's see now, May? I think it's safe to say that I probably don't remember exactly what I did anyway. And they weren't all that good. So, basically this post is just a bunch of photos of bread, and most importantly: a promise that in the future I will blog a bit quicker about the things I actually want to tell you about. And while I'm making promises, I also promise to try and take better bread photos. I find that particularly hard, for some reason. (It could be that it's usually late at night, but I'm also very uninspired as far as styling goes. Sorry!)


Same light sourdough as the photo on top. Good, but not great. Second time I made them, they came out horribly flat.


A darker sourdough bread, made with both wheat and rye.


All-rye sourdough, spiced with caraway. Very flat, probably over-risen. Gave these to dad, who liked them.


Walnut Sourdough. Very tasty, but slightly over-risen and thus too flat.


Swedish limpa. I was quite excited about this, until I tasted it and realized it came out much too dense. I have no idea why, or what to do differently.


Same as above.


And finally, "bagels" from one of my favorite bread books this season, "Bröd" by Helène Johansson. (Actually, the failed limpa is also from her book.) This is.. well, good bread, but bagels? No. They're quite dense and chewy but nowhere near as good as my other bagel recipes, especially this one.