There was a long thread on Fika on CH (shockingly, I don’t recall whether it was eventually BCOTM), and it has a lot of nice recipes. I’d definitely say it’s a good choice for a casual baker. It’s also a small book, physically, so it doesn’t take up a lot of shelf space.
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Looks fantastic!
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The discard is really only used for a flavor component, it has plenty of yeast for the rise. The discard could be substituted with equal parts by weight of flour and water . I made a grilled cheese and tomato sandwich with it. My discard is half white, half rye but I might sub a little whole wheat for a small amount of the white.
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I always use a couple of tablespoons of rye flour mixed with white flour to feed my starter. It definitely gives it that extra boost.
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Agreed, I’m pretty much keeping a 50/50 , I can always convert over to all white if need be. It’s a turbo-charger!
That’s very helpful, thank you! Was this half the hamburger bun recipe by proportion?
Does spelt do anything? I have a bag of spelt flour I’m using very slowly.
The recipe was for 12 buns, I scaled it down to 2 buns. If you would like, I’ll dm my numbers?
If you go to the print aspect of the recipe, there is a scaling function, so you can adjust for whatever size you need.
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Yes please, if you wouldn’t mind dm’ing the smaller proportions!
Is this the right recipe?
Wow, its hard to believe that it was published in 2015. Has both weights and volume. Never more than 8 to 10 ingredients and that includes the essentials flour, sugar… natural cane sugar is used throughout but i found just ordinary sugar worked fine. Never more than 6 paragraphs of instructions.
#1 recipe was the blackberry almond cake. My grandsons loved it and would call it morning cake.
Others in no particular order.
Anise and hazelnut biscotti
Jam thumprint cookies baked as mini cupcakes
Cardamon cake baked in a bundt
sliced chocolate cookies
Queens jam(blueberry/raspberry)
Classic apple cake
Soft ginger cookie
One i didnt make but there is a recipe for savory swedish scones.
By the way, yesterday a belated birthday gift came. Dorie’s Anytime Cake. What can I say excellent as are all of Dorie’s books.
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It’s this one. This is the print page, but I’ll dm my weights.
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I have made the eggless tres leches cake here and it came out delicious - https://mommyshomecooking.com/the-best-eggless-tres-leches-cake/#recipe
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Thank you for sharing the link @Sarahaha!
You’re welcome! Hope you like it if you try it. I’ve made quite a few of the eggless recipes from that website and haven’t had a bad one yet.
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Thanks for the review! I’ve got in my basket - still deciding on whether to click. 
That’s a helpful endorsement! I’m often looking for an eggless recipe and they’re not always reliable.
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Oh yum.. I am a big nutmeg fan..
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If it helps to have another Fika cookbook recommendation, count me in. I’ve not made many things from it but find it’s a fun book - happy descriptions of the recipes, hand-drawn illustrations including some for technique details. Smaller batch sizes for the cookies - good for our household of two. Many recipes use almond flour, which I happen to have in excess in my freezer.
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OK! Bought it!
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Another tiny loaf, mostly AP this time plus a bit of spelt.
And a hot milk sponge cake flavored with cardamom and sandwiched with cardamom mango marmalade to take to a dinner party tonight. The crumb is lovely, and I tasted a tiny bit when I sliced it — gentle cardamom flavor in the cake.
I’ll top with powdered sugar before serving. Baked in a loaf pan for ease of transport.
(I think some dulce de leche ice cream might be a good accompaniment, but I’ll see what’s available at the store.)
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