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+Smol bread this time. I got tired of it getting hard before I'm done eating it. 
+It also didn't rise as much as I hoped it would, I'm not quite sure why.
+
+Experimentally, I added some juniper berries to the dough. It tastes a little funny, but it's not bad
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+This time I slightly altered the recipe - letting the rye + starter mixture mature overnight,
+then I added the wheat flour, salt and spices. 
+
+In total this bread had over 24 hours to rise. The result is unusually puffy and tastes nice too.
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+Fresh loaf from the oven! The recipe is the same I used for the last couple breads, maybe with a bit more water. It's a little denser than I'd like, on account of letting it ferment only about 12 hours. Taste-wise I have no complaints, it's alright!
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+Not really a bread, but you can call these bread sticks. I had some leftover pizza 
+dough and didn't feel like making making another pizza, so I tried these. Turned out Super Cronchy!
+
+I made a few variants, all with egg glazing and some seeds: chia, cumin, coriander, and aniseed. They were all great!
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+just another bread. I had to bake something so the starter wouldn't turn sour again. it was good
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+This one was a bit flat, because I made it small but put too much water in it, so it spread over the whole baking form. Tastes bready