Burek
I first discovered burek on a holiday in Croatia. I was standing in astonishment and gawking in the back courtyard of a small bakery in order to watch burek being made. I was already aware that the dough had to… weiterlesen
Simple
Spent Grain Wholemeal Bread
Spent beer grains can also be combined with wholegrain bread! Since I don’t live very near to a source of fresh spent grains, I dried some the last time I got them. Dried and saved in airtight packaging, spent grains… weiterlesen
Schwarze Muckel
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
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
Spent Grain Bread
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
Squares
This post should show you how to make sourdough easier! Again and again I notice in baking courses that many people strictly adhere to sourdough production. It’s not wrong,, but every sourdough recipe can be adapted to your own daily… weiterlesen
Pizza- Base Dough
The easiest way to make Pizza is with a direct dough method. This method is the most widely used and most popular among pizza makers. To make it, all of the ingredients are mixed together at the same time. The… weiterlesen
Olive Focaccia
An additional recipe with Biga is an olive focaccia. As done in the biga pizza recipe, here 100% biga is used in the main dough. The prepared main dough is softened and kneaded, then matured in the refrigerator overnight until… weiterlesen
Pizza Dough from 100% Biga
A blog reader contacted me several months ago with a pizza recipe request. The recipe was to be made with 100% biga, but how exactly would this work? Unfortunately, at the time I didn’t have a recipe to meet the… weiterlesen
Wholegrain Spelt Schnecken
In order to improve the offering of rolls and buns these wholegrain spelt schnecken are just what I was looking for. This recipe is quick and easy. The scald and pre-dough ensure freshness and taste. To make the recipe a… weiterlesen