Schrotling
The next bread that I want to introduce you to is called the Schrotling. This is a special bread that has a few particular characteristics. About half of the rye flour in this recipe comes in the form of sourdough,… weiterlesen
Medium
Salzstangerl
If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold. The unique tastes comes from the rye flour that is worked in when rolling them and from… weiterlesen
Bienenstich
This recipe is a reader’s request! Bienenstich is a traditional yeasted cake that has an almond, sugar, honey cream toppings that caramelize when baked. After baking, the tray-bake is filled with a vanilla cream. In order to try something new… weiterlesen
Cabbage Bacon Bread
Schelli drew my attention to this bread a while back (this bread was often purchased from Gaues-Broterbe…). Unfortunately, he couldn’t give me any more detailed information about the bacon cabbage bread, except that it has a high proportion of rye… weiterlesen
Crusty Rye Bread
The first attempt at baking this was riddled with failure. I was accustomed to the rise time of a 70/30 flour mixture and I completely overlooked the proofing time. My second mistake was starting the bake at a temperature that… weiterlesen
Tourte de Meule
This summer was especially nice for me since I got to spend a week in France baking with Schelli. I was amazed by the tastes, not to mention the differences in the sourdough and mixed-dough breads. In addition to the… weiterlesen
Baguettes with Wheat Sourdough
For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring. Taste-wise they lag behind the ones with a long and cool proof. For my next… weiterlesen
Baguette with Long Rise
For the beginners that would like to try making baguettes but have not yet found a trusted recipe, I can recommend this one. For the baguette, the flour and water are mixed up and left to autolyze for 30 minutes. weiterlesen