13th day of Advent Ingredients: 250g Egg whites225g Granulated sugar450g Granulated sugar150g Water + assorted food coloring Production: Beat the egg whites and 225g granulated sugar until foamyAt the same time the 450g of sugar and water are cooked to… weiterlesen
2nd day of Advent Ingredients: 130g Brown sugar100g Candied orange 50g Butter 50g Honey 40g Cream 10g Vanilla sugar500g Shelled, roasted hazelnuts or almonds150g Chocolate Production: Heat the Brown sugar, butter, honey, cream, and vanilla sugar.Add the nuts and candied… weiterlesen
This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen
Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour. In comparison to wheat flour, rye flour contains: Less absorptive… weiterlesen
Of course people have different tastes in bread, one loves sour breads, the other only mild. Differences are possible from region to region and it may well be that wholemeal breads are deliberately baked with an intense and strong acidic… weiterlesen
The key to making good wholegrain bread is a flawless sourdough. Any type of sourdough is suitable for making wholegrain breads, provided it is based on wholegrains. For conventional rye breads, 34-45% of the flour is soured in order to… weiterlesen
Another bread from the sourdough course at the Merano mill is the “Pane Acida”. The sourdough is made in a 2-step process and is a good compromise from a 3-step process. There is no need to refresh. The first stage… weiterlesen
Fried elderflower blossoms are perfect to serve as a fine dessert. For this purpose, freshly bloomed elderberry clusters are used, which are dipped in a batter after washing and then fried in hot lard (deep-fried). After frying, drain briefly and… weiterlesen
Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen
After a short break, we are going into the weekend with 100% rye bread. Pure rye breads have a somewhat stronger taste and have a longer shelf life. In the case of pure rye bread, however, the amount of water,… weiterlesen
Wholegrain Rye Breads are very popular, but only if they have a sufficiently moist crumb and no hard grain pieces. Though there is no course meal in this recipe, the fine wholegrain rye flour creates a very tender crumb. The… weiterlesen
I love Brioche, and a recipe for one using spelt is a winner in my book! With brioche I use a yeast pre-dough that brings more stability to the main dough. Because of the ingredients like butter, milk, and egg… weiterlesen