The question arises again and again: age the flour- yes or no? From my side a resounding YES – these doughs can take on more water, develop into better dough, have more stability,… thus only advantages come from giving milled… weiterlesen
“Reader request” To interrupt the whole grain series there is now a long-awaited recipe – the Bosna Roll . Though it is been supplanted by the BigMac, Döner, and kebab, it still has many fans. For those that don’t… weiterlesen
The schwarze Muckel was once a bread that surprised me from the “wholegrain bread” series! The recipe and dough production were spot on (almost) and everything went (not quite) according to plan. Adjust the baking time three different times and… weiterlesen
In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… weiterlesen
Rye Masterclass Schelli: You criticized my grammar! Me: Never! As long as you don’t mess with my dough, I won’t mess with your grammar. This exchange should help you understand the commitment we (Didi vs. Schelli) each bring to… weiterlesen
For a long time I believed that a weak dough would be sufficient to aid in a long shelf life, but I was wrong on this point. Soakers and Scalds are an absolute must in preparation of wholemeal and wholegrain… weiterlesen
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
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
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
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
I have actually found some old un-posted recipes for the blog and it would be a shame not to share them. One of which that I have baked for a long time is spent grain bread. Made with spent beer… weiterlesen
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