I am always asking myself: Which sourdough method is the best and results in the best bread? There is no general answer to this question given the large number of sourdough types. Each process has its own advantages and disadvantages. weiterlesen
The Wachau Bun is a type of roll that was invented by the Schmidl Bakery in Dürnstein. The main ingredients are wheat and rye flours wherein a portion of the rye flour is used in the sourdough. The original recipe… weiterlesen
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
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
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