Yeast-free

North Frisian Bread

Whole grain and whole meal breads belong among the highest art of baking and it is precisely these types of bread that will be featured on the blog in the coming weeks and months. Whole grain and meal will be… weiterlesen

Sunflower Bread

Today it is one of the favorite’s from my baking courses- the “sunflower bread”. A moist, open, and seedy bread which will stay fresh for many days. All of the rye flour in the recipe is fermented. To get a… weiterlesen

Power Grain

The recipe I present today is ideal as a base for various finger foods. Whether meat, cheese or vegetables – this hearty and tender bread will be loved by many! Thanks to its distinctive, aromatic and stable crumb, the bread… weiterlesen

Bocca Pratese

I have had no time for the blog and everything involved with it in the recent weeks! All that is going on now with the virus had already run its course with me. As things stand, my family is still… weiterlesen

Wheat Sourdough Bread

Who doesn’t like a simple, failproof sourdough wheat bread for everyday! Prepare your sourdough in the morning, knead the main dough in the evening, and bake the loaves the following morning.  In order to achieve a strong sourdough, we mix… weiterlesen

King Ludwig Bread

King Ludwig Masterclass Spelt – an extraordinary grain? We reveal: Differences in taste from two different leavening processes: Spelt sourdough vs. Crowning discipline, Detmold three-stage rye sourdough Attention: Anyone who asks questions about spelt that have already been… weiterlesen

Mixed Rye Bread

The new rye harvest of 2019 probably drew more notice from professional bakers than hobby bakers. Rye bread characteristics that stood out were: A lack of moisture and inadequate preservation of freshnessStale bread tasteOverly tight crumb Poor dough developmentDough that gets… weiterlesen

Ruch Bread with Seed Mixture

The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking.  The whole, un-sliced loaf feels light and airy in… weiterlesen

Ruch Bread

Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen

French Levain

A “French Levain” is made from an active, multistep sourdough. It differs from the multistep rye sourdough in its hydration level (TA) and its maturation time.  With a multistep wheat sourdough, I want to keep the acidity as low as… weiterlesen

Gassenhauer (“Street Song”)

You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes! The foundation sour makes up around 10%, but if… weiterlesen