Kevin Holler

Entrepreneur, data nerd, and writer

Baking

To disconnect from technology and work, I’ve always gravitated towards cooking and gardening. Over the past two years, I’ve taken a huge interest in baking sourdough breads. I bake using organic spelt flour from a local mill in Germany.

Below is a small contrast to the turbulent world of entrepreneurship; the calm in the chaos. If I’ve made you hungry, feel free to join me on my baking adventures @theirishbavarian

New years getaway in @riverbendbunmahon Nothing like a grilled cheese sandwich on a cosy Saturday at home. 15 hours of proofing at 5C. Since I’ve stopped baking with wheat, I’ve been wondering why I wasn’t always baking with spelt flour to begin with. So much tastier! #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking The first thing I do with almost every loaf I bake is cut a slice, and have it with salt and butter. #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking The flavors of a fresh sourdough bread, soft on the inside and crispy on the outside. Baking days are the best when the smells fill the whole house. #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking Spelt sourdough bread with 80% spelt, 20% whole-wheat spelt, and 60% hydration. It had 15 hours of proofing in the fridge and about 45 mins in the oven. #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking This year I’ll be baking solely with spelt and rye flour types. Getting a batch of starter ready to bake today. #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking #sourdoughstarter The shapes and textures of breads play such a big role. One of my bread-baking goals this year is improving the consistency and presentation of my baking. #theirishbavarian #sourdough #sourdoughbreads #sourdoughbaking #sourdoughbreadbaking No better way to break in the new year than tapas with your favorite person. Patatas bravas, pimentos, meatballs in tomato sauce, gambas pil pil, and more. #theirishbavarian Porridge is something I had to eat as a kid, and it’s only in the past few years that I’ve grown to love it. A warm breakfast in winter is a treat, and the endless combinations of flavors you put together keeps things interesting. #theirishbavarian Cooking with people is a lot of fun, but cooking for people is what it’s all about. This is why I love getting groups together, because it motivates and pushes you to do better. #theirishbavarian Broths and stock are full of nutrients, and easy to make if you’ve got leftovers from roasting a chicken, or a turkey after Christmas! I typically throw in roughly chopped veg like carrots and onions, a few peppercorns and salt. If you’re making stock you can even freeze small portions in an ice tray and take them out for soups, sauces and other tasty dishes. When I moved into my first unfurnished apartment in Munich, the first thing I did was buy this table. Thankfully it’s found it’s place in our home in Würzburg too The first and only sourdough baguettes I baked. I’m thinking it’s time to set some new sourdough challenges. Should I do more baguettes? One of the things I miss about Munich is the Biergarten culture. When I moved there in 2017, we rarely went to bars but instead cycled to Biergartens around the city on summer days Years ago in Dublin I went to my first secret supper night with @wardeliza and @evie_waa. Bringing people together around a love for food has been something I’ve enjoyed ever since. Here’s to a post-covid world where we can organise these freely again