Rye Sourdoug bread

I'm not much of a baker, but this bread I can make, and I have never ever manage to ruin it. It is the easiest, yet the most delicious, bread what I have baked. The basic version contains only all purpose flour, but my version has rye flour as well. But effect using the rye flour is, that the dough gets very loose. So you might need to add 0,5 dl all purpose flour extra.

After the bread has cooled just enought I can handle it, I enjoy a bit of it with butter. Nothing else, just a knob of butter on top of the warm bread... 

Rye Sourdough bread
1 bread
6 dl all purpose flour
1 dl rye flour
1/4 tsp active dry yest
 4 dl warm water
1-1,5 tsp salt

In a big bowl mix the flour, salt and yeast together. Pour water into the bowl and using a spatula or a wooden spoon mix it until well incorporated. Cover the bowl with plastic wrap and let it sit on your counter for 12 to 18 hours. Add your cast iron pot, lid next to the pot, to the oven and preheat oven to 225 C degrees. After oven reaches the temperature, let it set 15 minutes.

Flour your hands really well and also sprinkle a bit of flour over the dough. With your floured hands gently remove the dough from the bowl and roughly shape it into a ball. Take the ball of dough and drop it into the pot. Cover the pot with the lid and place it back in the oven. Bake for 30 minutes with the lid on, after which remove the lid and bake for another 15 to 20 minutes until golden brown. Remove the bread from the pot and let cool before slicing into it and serving.

Homemade Mayonnaise

Why someone buys mayo from the store? Because it is easy? Because it is quick? Because it is full-proof? If you say "Yes", I still ask you "Why?" Preparing your own mayo is easy, quick and you know what you get.

My nearest store is cross the road, and I bet I can make my mayo faster than if I get that from the store. The recipe is fullproof and the result tastes much more better that ready-made stuff from the store. And includes only real ingredients.

You need to remember few things and I can give you my word that you will success. First of all, ingredients needs to be in room temperature. Secondly, add oil slowly and carefully. That is all you need to focus on.

Mayonnaise
1 egg yolk
½ tbsp vinegar
½ tsp Dijon mustard
sugar
salt
100 ml vegetable oil

Mix egg yolk, vinegar, mustard, salt and sugar together. Add the oil, very slowly at first, whisking continuously.
You get approximately 150 ml mayonnaise.

You can vary the mayo to your taste, but here are few classic examples on mayonnaise-based sauces.
Aioli
: olive oil and garlic

Caesar
: garlic, lemon juice, Worcestershire, parmesan and black pepper
Ranch: buttermilk, onion, garlic, herbs (commonly chives, parsley and dill) and spices (commonly black pepper, paprika and ground mustard seeds)
Tartar: 
capers, pickled cucumber, lemon juice and tarragon
Remoulade
: mustard, shallots, capers, chopped pickles, and/or fresh herbs (chives, tarragon, chervil, burnet)
Thousand Island: lemon juice, paprika, Worcestershire sauce, mustard, vinegar, eggs, cream, chili sauce, tomato purée or ketchup

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How do you feel about the mayonnaise? Do you make it yourself or do you buy it from the store?