Greetings from Richemont! We, the Bread Brothers Didi-Schelli, are starting a bread baking masterclass today. Richemont, THE international elite training facility for the bakery trade has invited us to lecture. Our idea of combining practice and theory into one… weiterlesen
A “French Levain” is made from an active, multistep sourdough. It differs from the multistep rye sourdough in its hydration level (TA) and its maturation time. With a multistep wheat sourdough, I want to keep the acidity as low as… weiterlesen
You can more easily steer aroma and activity level in breads made from two different sourdoughs. As in the last recipes, the foundation sour is used here solely for aromatic purposes! The foundation sour makes up around 10%, but if… weiterlesen
The last entry looked at how sourdough can be made with different types of flour. In order to delve deeper into everything using one recipe, I’ve chosen to look at a 100% rye bread. The “Detmolder two-stage method” is perfect… weiterlesen
Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen
The baking courses have shown me that hobby bakers tend to run into most of their problems when making the dough. Over and over again, readers make the mistake of sticking precisely to the provided timings, which invariably leads to… weiterlesen
After having to postpone my trip, I was finally able to visit Saint-Vith, Belgium, where Puratos opened its Sourdough Library a few years ago. The library’s goal is to collect sourdough in all its diversity and… weiterlesen
It should taste fiery & spicy and that’s exactly what you want with this recipe! Everyone can determine the spiciness themselves, because the chili does not go into the dough but is spread on the dough mixed into a sourdough… weiterlesen
After a short summer break, it is time to bake again and the “Pane Gusto” begins. This bread came about by chance, because the recipe consists exclusively of pre-doughs that come from daily production in the bakery. The proportion of… weiterlesen
The soft dough and the high proportion of wheat sourdough give the alpine crust a particularly beautiful crumb structure. Baked well, a tantalising aroma will fill the kitchen, which will surely put a smile on any hobby baker’s face. I… weiterlesen
After a short blogging break, it’s time to get back to work! The oven’s been staying hot while I’ve been testing out new recipes, but before I publish those, I need to share a forgotten baguette recipe. I developed it… weiterlesen
“Lucky Pigs” (“Glücksschweinderl”) What would New Year’s be without lucky charms? Lucky mushrooms are given away in large numbers on New Year’s Eve with good wishes for the New Year. This year I will show you a lovingly homemade lucky… weiterlesen