Weekend Bakery
@weekendbakery.com
We are Ed & Marieke, owners of Weekend Bakery. We share information, techniques, recipes and tools for the home baker, with an interest in artisan bread making. Also love our birds & bees friendly garden, good coffee, making pizza and lots more..
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2025: A Wonderful Baking Year 💛
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
January 10, 2026 at 3:52 PM
Excellent winter walk then on to baking weather!
Lucky to have a bit of beautiful winter in Holland. 🧡
#weekendbakery
Lucky to have a bit of beautiful winter in Holland. 🧡
#weekendbakery
January 6, 2026 at 1:33 PM
Excellent winter walk then on to baking weather!
Lucky to have a bit of beautiful winter in Holland. 🧡
#weekendbakery
Lucky to have a bit of beautiful winter in Holland. 🧡
#weekendbakery
2025: A Wonderful Baking Year 💛
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
January 6, 2026 at 11:10 AM
2025: A Wonderful Baking Year 💛
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
Look at a collection of our favorites of 2025, with links to new and updates recipes and favorites by other wonderful bakers:
www.weekendbakery.com/posts/2025-a...
December 23, 2025 at 8:35 AM
Made with great ingredients like organic cranberries and raisins, date syrup, vegetable oil and seasonal (speculaas) spices ⭐Our old friends raisin bread - The sourdough version.
December 20, 2025 at 4:05 PM
Made with great ingredients like organic cranberries and raisins, date syrup, vegetable oil and seasonal (speculaas) spices ⭐Our old friends raisin bread - The sourdough version.
50/50 organic Whole wheat / bread flour no knead sourdough. It is a bit 'heavier' yet light to eat. Complex taste and so very far away from the awful generic store bought whole wheat loaves..
December 14, 2025 at 1:19 PM
50/50 organic Whole wheat / bread flour no knead sourdough. It is a bit 'heavier' yet light to eat. Complex taste and so very far away from the awful generic store bought whole wheat loaves..
Cranberry Rondo's
The combination of almond paste and creme pat for the filling is divine!
Let the December baking begin 🤩
Recipe:
www.weekendbakery.com/posts/holida...
#weekendbakery #holidaybaking
The combination of almond paste and creme pat for the filling is divine!
Let the December baking begin 🤩
Recipe:
www.weekendbakery.com/posts/holida...
#weekendbakery #holidaybaking
December 4, 2025 at 4:40 PM
Cranberry Rondo's
The combination of almond paste and creme pat for the filling is divine!
Let the December baking begin 🤩
Recipe:
www.weekendbakery.com/posts/holida...
#weekendbakery #holidaybaking
The combination of almond paste and creme pat for the filling is divine!
Let the December baking begin 🤩
Recipe:
www.weekendbakery.com/posts/holida...
#weekendbakery #holidaybaking
A bit like working with airy clay - 70% organic whole rye sourdough with sultana raisins
#weekendbakery #ryesourdoughbread
#weekendbakery #ryesourdoughbread
November 21, 2025 at 10:37 AM
A bit like working with airy clay - 70% organic whole rye sourdough with sultana raisins
#weekendbakery #ryesourdoughbread
#weekendbakery #ryesourdoughbread
November 11, 2025 at 10:35 AM
Sourdough with 20% whole wheat - halfway baking
November 4, 2025 at 1:31 PM
Sourdough with 20% whole wheat - halfway baking
Autumn / Fall muffins and pumpkin buns -
Check out more of our favorite fall baking recipes here:
www.weekendbakery.com/posts/fall-b...
Check out more of our favorite fall baking recipes here:
www.weekendbakery.com/posts/fall-b...
October 27, 2025 at 9:35 AM
Autumn / Fall muffins and pumpkin buns -
Check out more of our favorite fall baking recipes here:
www.weekendbakery.com/posts/fall-b...
Check out more of our favorite fall baking recipes here:
www.weekendbakery.com/posts/fall-b...
Our favorite WKB sourdough bread with 20% whole wheat. This one baked this morning straight from the fridge.
Check out the recipe and method here:
www.weekendbakery.com/posts/our-we...
Check out the recipe and method here:
www.weekendbakery.com/posts/our-we...
October 18, 2025 at 6:57 PM
Our favorite WKB sourdough bread with 20% whole wheat. This one baked this morning straight from the fridge.
Check out the recipe and method here:
www.weekendbakery.com/posts/our-we...
Check out the recipe and method here:
www.weekendbakery.com/posts/our-we...
Chocolate, coffee & pecan sourdough - It is a good combination ☕🤎🍫
#weekendbakery #chocolatecoffeesourdough #chocolatecoffeepecansourdough
#weekendbakery #chocolatecoffeesourdough #chocolatecoffeepecansourdough
October 9, 2025 at 5:13 PM
Chocolate, coffee & pecan sourdough - It is a good combination ☕🤎🍫
#weekendbakery #chocolatecoffeesourdough #chocolatecoffeepecansourdough
#weekendbakery #chocolatecoffeesourdough #chocolatecoffeepecansourdough
Sourdough pumpkin loaf
Very pleased with the end result 🧡
Based on our own WKB sourdough loaf (see: www.weekendbakery.com/posts/our-we...). Replaced 2/3 of the water in end dough with pumpkin puree and added about 20 g of extra water and 10 g of honey.
Very pleased with the end result 🧡
Based on our own WKB sourdough loaf (see: www.weekendbakery.com/posts/our-we...). Replaced 2/3 of the water in end dough with pumpkin puree and added about 20 g of extra water and 10 g of honey.
September 29, 2025 at 4:53 PM
Sourdough pumpkin loaf
Very pleased with the end result 🧡
Based on our own WKB sourdough loaf (see: www.weekendbakery.com/posts/our-we...). Replaced 2/3 of the water in end dough with pumpkin puree and added about 20 g of extra water and 10 g of honey.
Very pleased with the end result 🧡
Based on our own WKB sourdough loaf (see: www.weekendbakery.com/posts/our-we...). Replaced 2/3 of the water in end dough with pumpkin puree and added about 20 g of extra water and 10 g of honey.
Preparing a pumpkin sourdough loaf - Dough made with 2/3 of the water replaced by pumpkin puree. This was a first for us - big fun. Used our WKB no knead sourdough recipe as a base:
www.weekendbakery.com/posts/our-we...
www.weekendbakery.com/posts/our-we...
September 29, 2025 at 9:27 AM
Preparing a pumpkin sourdough loaf - Dough made with 2/3 of the water replaced by pumpkin puree. This was a first for us - big fun. Used our WKB no knead sourdough recipe as a base:
www.weekendbakery.com/posts/our-we...
www.weekendbakery.com/posts/our-we...
Let the Autumn / Fall baking begin: Sourdough with apple cinnamon raisin filling. Baked the apples in macadamia oil before use. The bread turned out so fragrant and tasty. With 20% whole rye flour and organic Manitoba bread flour.
🍏🧡
🍏🧡
September 22, 2025 at 6:38 AM
Let the Autumn / Fall baking begin: Sourdough with apple cinnamon raisin filling. Baked the apples in macadamia oil before use. The bread turned out so fragrant and tasty. With 20% whole rye flour and organic Manitoba bread flour.
🍏🧡
🍏🧡
Sourdough with 20% organic whole rye. Gave it another hour at warm room temp after shaping, then overnight in the fridge. Finding out how far I can take it. The crumb turned out extra light and pleasant to eat. Love this bread.😀
It's a variation on this recipe:
www.weekendbakery.com/posts/our-we...
It's a variation on this recipe:
www.weekendbakery.com/posts/our-we...
September 17, 2025 at 9:24 AM
Sourdough with 20% organic whole rye. Gave it another hour at warm room temp after shaping, then overnight in the fridge. Finding out how far I can take it. The crumb turned out extra light and pleasant to eat. Love this bread.😀
It's a variation on this recipe:
www.weekendbakery.com/posts/our-we...
It's a variation on this recipe:
www.weekendbakery.com/posts/our-we...
The garden keeps on giving 🧡 - Making sure to leave more than enough for the birds & bees
September 16, 2025 at 9:42 AM
The garden keeps on giving 🧡 - Making sure to leave more than enough for the birds & bees
Sourdough with rye preferment and 25% whole wheat in final dough. Bulk ferment in fridge - continued the following morning with some S&F, shaping and final proof at room temp. Just another test to see how the dough behaves. Like the result. Bread tastes great.
August 28, 2025 at 8:38 AM
Sourdough with rye preferment and 25% whole wheat in final dough. Bulk ferment in fridge - continued the following morning with some S&F, shaping and final proof at room temp. Just another test to see how the dough behaves. Like the result. Bread tastes great.
A few more pics of the jalapeño & cheddar sourdough baked this weekend. Love the result.
#weekendbakery #jalapenoandcheddarsourdough
#weekendbakery #jalapenoandcheddarsourdough
August 26, 2025 at 1:23 PM
A few more pics of the jalapeño & cheddar sourdough baked this weekend. Love the result.
#weekendbakery #jalapenoandcheddarsourdough
#weekendbakery #jalapenoandcheddarsourdough
Just out of the oven: Sourdough jalapeño and cheddar loaf. The cheddar is also organic, that is why the cheese is very pale yellow.
August 23, 2025 at 12:53 PM
Just out of the oven: Sourdough jalapeño and cheddar loaf. The cheddar is also organic, that is why the cheese is very pale yellow.
Glad I saw a few more butterflies in the garden today. Such a big difference with previous years where we could take a 'butterfly bath' between the butterfly bushes (Vlinderstruiken / Buddleja). 🧡🦋
August 21, 2025 at 9:38 AM
Glad I saw a few more butterflies in the garden today. Such a big difference with previous years where we could take a 'butterfly bath' between the butterfly bushes (Vlinderstruiken / Buddleja). 🧡🦋
Variation with different flour on our WKB sourdough. This one a combination of Manitoba and organic German type wheat flour combined with whole wheat and whole rye flour. Baked on Sunday morning after final proof 20 hours in the fridge.
Recipe:
www.weekendbakery.com/posts/our-we...
Recipe:
www.weekendbakery.com/posts/our-we...
August 18, 2025 at 2:41 PM
Variation with different flour on our WKB sourdough. This one a combination of Manitoba and organic German type wheat flour combined with whole wheat and whole rye flour. Baked on Sunday morning after final proof 20 hours in the fridge.
Recipe:
www.weekendbakery.com/posts/our-we...
Recipe:
www.weekendbakery.com/posts/our-we...
Already big quinces on the tree in our garden - Harvest will be big - What to do with all those pears apart from making jelly? 🤔
August 13, 2025 at 12:07 PM
Already big quinces on the tree in our garden - Harvest will be big - What to do with all those pears apart from making jelly? 🤔
'Vloerkadetten' - soft white buns, light as a feather - made with pizza flour and a tigernut milk tangzhong / water roux.
It is sort of the opposite of sourdough, but they sure have a place in my baking heart ❤️
It is sort of the opposite of sourdough, but they sure have a place in my baking heart ❤️
August 12, 2025 at 3:50 PM
'Vloerkadetten' - soft white buns, light as a feather - made with pizza flour and a tigernut milk tangzhong / water roux.
It is sort of the opposite of sourdough, but they sure have a place in my baking heart ❤️
It is sort of the opposite of sourdough, but they sure have a place in my baking heart ❤️