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Pumpkin Bread with Cherries

Like every year, Halloween is just around the corner and when others are carving their pumpkins, it is time for us to bake our bread for the party. The processing is a bit complex and may not be suitable for… weiterlesen

Pretzel Bread Corners (Laugenecken)

Not too long ago, I was able to help the Thermomix team with their baking book. Working with them was phenomenal and incredibly fun. The Thermomix test kitchen in Vienna was converted into a bakery. Together, we learned a lot… weiterlesen

Simple Bread

The baking courses have shown me that hobby bakers tend to run into most of their problems when making the dough. Over and over again, readers make the mistake of sticking precisely to the provided timings, which invariably leads to… weiterlesen

Bread St. Vith

After having to postpone my trip, I was finally able to visit Saint-Vith, Belgium, where Puratos opened its Sourdough Library a few years ago. The library’s goal is to collect sourdough in all its diversity and… weiterlesen

Fiery Tomato Rolls

It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough… weiterlesen

Pane Gusto

After a short summer break, it is time to bake again and the “Pane Gusto” begins. This bread came about by chance, because the recipe consists exclusively of pre-doughs that come from daily production in the bakery. The proportion of… weiterlesen

Alpine Crust

The soft dough and the high proportion of wheat sourdough give the alpine crust a particularly beautiful crumb structure. Baked well, a tantalising aroma will fill the kitchen, which will surely put a smile on any hobby baker’s face. I… weiterlesen

Garlic Rosemary Focaccia

The recipe for Focaccia should be considered a baseline. Only stick to the amounts of predough and sourdough in the recipe! It’s up to each person to pick which flour they want to use, since the water content in the… weiterlesen

Le Paillasse

For some time now I have been trying to emphasize certain flavors in baked goods by combining different wheat sourdoughs. This can be done either through multi-stage sourdough processes or, as in this recipe, through different types of flour. The… weiterlesen