Photo by Millberg

Photo by Millberg The world as I see it. I've decreased the quality of the pictures before uploading to FB due to a lot of reasons. If you want a high rez pic, send a DM

To not bother my FB friends with pics in their time line I have created this FB page where it will only be stuff related to photography. If you want to follow what is going on here pls "Like" the page. More or less all pics can also be found and purchased at www.500px.com/larsmillberg

If you are interested in being a model - please just send me a message.

Winter in Ljungskile ••••
09/01/2022

Winter in Ljungskile

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Asia meets Ljungskile
04/08/2021

Asia meets Ljungskile

Ljungskile foliage ••••
06/11/2020

Ljungskile foliage
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Kattpojken har annekterat ett nytt territorium ••••
31/10/2020

Kattpojken har annekterat ett nytt territorium
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Final loaf for this vacation. 400g Wheat flower50g Whole wheat 50g Rye100g Young starter375g 26° C water12g salt (yes in...
08/08/2020

Final loaf for this vacation.
400g Wheat flower
50g Whole wheat
50g Rye
100g Young starter
375g 26° C water
12g salt (yes increasing the amount)
3 folds with 30 min apart
3hr bulk fermentation
10ht cold

Friterad bläckfisk från Skagerack inhandlad hos Sveriges bästa fiskebutik - i Ljungskile
06/08/2020

Friterad bläckfisk från Skagerack inhandlad hos Sveriges bästa fiskebutik - i Ljungskile

Tokyo alley at night
30/07/2020

Tokyo alley at night

The Country loaf from (With bakers percentage for all you freaks out there)100g young levain (20%)350g water 27° C (70%...
21/07/2020

The Country loaf from
(With bakers percentage for all you freaks out there)

100g young levain (20%)
350g water 27° C (70%)
50g whole wheat fluor (10%)
450g all purpose flour (90%)
10g salt (2%)
Time and love (100%)
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Frans 1 year••••
06/07/2020

Frans 1 year

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Midsummer girl.••••
20/06/2020

Midsummer girl.
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Midsummer girl ••••••••
20/06/2020

Midsummer girl
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Good morning100 g young starter 450 white high protein flour 50 g whole wheat flour350 g water 28°10 g saltBulk fermenta...
24/05/2020

Good morning

100 g young starter
450 white high protein flour
50 g whole wheat flour
350 g water 28°
10 g salt

Bulk fermentation in 5 hours with 4 folds. 14 hours cold retardation in the fridge. Baked 25 min in a dutch oven (250°) and c. 10 minutes in 230° (without the lid) until nice color and c. 96°

Adress

Ljungskile

Webbplats

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