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
Vegan
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
Bocca Pratese
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
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
Wheat Sourdough Bread
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
King Ludwig Bread
King Ludwig Masterclass Spelt – an extraordinary grain? We reveal: Differences in taste from two different leavening processes: Spelt sourdough vs. Crowning discipline, Detmold three-stage rye sourdough Attention: Anyone who asks questions about spelt that have already been… 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
Baguette- Sourdough vs. Poolish
Baguette Masterclass Comparing two classic baguette recipes The division of the camps is so wide- the perception of what the best traditional french baguette is and what is sold as a baguette in Germany/Austria; or what is believed to be… weiterlesen
French Country Bread with 2-stage Wheat Sourdough
In the past I had tried several times to make a pure wheat sourdough bread with only French stone ground flour T80 without the addition of baker’s yeast. My tests repeatedly failed because the acid in the sourdough was too… weiterlesen
Artisan Bread
Sometimes you want a special type of bread to get your friends and family excited, and this recipe could be exactly the right thing. Creating such bread works best using a dough that has a high hydration level (TA 167-180). weiterlesen
Ruch Bread with Seed Mixture
The deeply browned and cracked crust of this bread creation fills the kitchen with only the rich aroma that can arise from baking bread. The aroma lingers for hours after baking. The whole, un-sliced loaf feels light and airy in… weiterlesen