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
Yeast-free
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
Berliner Wholegrain Bread
For a long time I believed that a weak dough would be sufficient to aid in a long shelf life, but I was wrong on this point. Soakers and Scalds are an absolute must in preparation of wholemeal and wholegrain… 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
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
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
Mixed Rye Bread
The new rye harvest of 2019 probably drew more notice from professional bakers than hobby bakers. Rye bread characteristics that stood out were: A lack of moisture and inadequate preservation of freshnessStale bread tasteOverly tight crumb Poor dough developmentDough that gets… 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
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