“I get straight to work preparing my yeast, mixing it with a splash of milk and warming it in a pan as an image of a Swedish cardamom twist comes into my head. With its elaborate plaiting, it's like a cinnamon roll but more complex. I love a bread tied in knots. I'll make mine savory. That will be interesting. I turn off the burner and rush to my designated sage-green refrigerator on the side of the tent. It's stocked to the brim, stuffed full of fresh produce, exotic fruits, and dairy from local farms. I get to work, sorting through my options. What is this? Spring onion? No, chives. That'll be perfect. I'll dice them and mix them with olive oil, so they crisp up in the cracks of the bread, along with some mature cheddar. I dig deeper in the dairy compartment and find a log of expensive goat cheese. Even better! Then I'll add a ton of fresh-ground black pepper and top with some flaky sea salt. My mouth is already watering. Pair a few of these freshly baked buns with a crisp, mineral white and aperitvo is served!” IngredientsImprovisationSavoryBreadmaking Book:The Golden Spoon Source: The Golden Spoon