A good friend of mine opens a pop-up restaurant – the “Beiz am Fluss” –with some of his pals, for two weeks starting tomorrow.

This year, I am very honored to be providing the handmade sourdough bread for one of the courses, for which I delivered this “test loaf” today in the morning for a last taste testing.

It was quite the challenge to produce the bread (in quantities my home kitchen hasn’t seen so far) but I think I am on track.