The 4th day of advent Ingredients: 300g wheat flour type 480200g butter100g powdered sugar100g almond meal2 egg yolks 1 pack of vanilla sugar (c. 8g) the pulp from one vanilla pod (can replace with vanilla extract) A pinch of salt Instructions: Mix… weiterlesen
2nd day of Advent Ingredients: 130g Brown sugar100g Candied orange 50g Butter 50g Honey 40g Cream 10g Vanilla sugar500g Shelled, roasted hazelnuts or almonds150g Chocolate Production: Heat the Brown sugar, butter, honey, cream, and vanilla sugar.Add the nuts and candied… weiterlesen
ADVENT CALENDAR For a long time I have been plagued by the idea of baking an Advent calendar for the blog, but this project repeatedly failed due to lack of time. In order to finally make this dream come… weiterlesen
This primal load is a wonderfully moist mixed-flour bread with a long-lasting crust. The bread tastes pleasantly mild, stays fresh for a long time and is also easy to make. Since the rye dominates in the recipe, you shouldn’t knead… weiterlesen
Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen
I love wheat sourdough breads that are made without additional baker’s yeast. These breads are aromatic and stay fresh for a very, very long time. It tastes even better if you pop a slice in the toaster for breakfast. Spread… weiterlesen
Olive bread is an Italian speciality featuring a lightly floured crust and irregular pores. The smell of fresh olives permeates the entire loaf while also providing for a long shelf life. An additional whiff of olive oil and fragrant thyme… weiterlesen
After the Ruchmehl Challenge, this “Bünder Rye Bread” is next on the recipe list. A classic sourdough bread, which has a high crust portion due to its special shape and thus achieves an incomparable eating experience. Recipe For a… weiterlesen
Technical baking properties of rye ingredients In comparison to wheat flour products, rye flour products have other dough and baking properties due to differences in the composition of the flour. In comparison to wheat flour, rye flour contains: Less absorptive… weiterlesen
This walnut bread is a hearty wheat bread that takes on a unique flavor from the toasted walnuts and ruchmehl. From the high hydration(TA) this bread carries a long shelf-life and it is an enrichment for every bread basket. Walnuts… weiterlesen
Since Swiss contributions were missing from my recipe collection, the Ruch flour from Bongu comes in quite handy. I had heard of Ruchmehl, but I hadn’t baked with it. My first impressions of this flour: high water absorption, strong… weiterlesen
Fougasse is an uncomplicated bread, simple to prepare and an ideal companion to appetizers, antipasti, cheese, or fine spreads. To get an airy crumb it is important that the dough isn’t mixed up too firm. A dough that is too… weiterlesen