HOME BAKED ROSEMARY AND LEMON THYME SOURDOUGH
The current pandemic has changed the way many of us look at our lives and what we do to sustain our families and health. Cooking and growing your own food have gained huge popularity in the past year. As someone who grows all our vegetables, herbs and some fruit it’s great to see so many people giving it a go.
Bread, in particular sourdoughs, are not a common food with some countries, my wife, Shengya, hails from Japan, and wasn’t bought up on the more boutique breads like European cultures. But of recent times she has embraced the love affair with the more artisan or boutique style breads especially sourdoughs that are infused with home grown herbs, spices and seeds.
|Camera:||Nikon Z7 II|
|Lens:||Nikkor Z 50mm f/1.2 S|
|Notes:||2 x Soft Diffuser Panels|
|Lighting||Godox FV200 with Godox 120cm Octobox|