Fried elderflower blossoms are perfect to serve as a fine dessert. For this purpose, freshly bloomed elderberry clusters are used, which are dipped in a batter after washing and then fried in hot lard (deep-fried). After frying, drain briefly and… weiterlesen
A bread with the pure taste of rye! A dark loaf with aromatic sour notes, that is distinctly made from rye. The addition of dark rye and soaked leftover bread provide for the dark color and also the excellent shelf-life. … weiterlesen
Kamut® is a cultivated form of durum wheat that emerged from wild emmer around 6,000 years ago and is one of the oldest types of grain. Kamut is also known as the “soul of the earth”. In the years after… weiterlesen
Zwieback is a bread-like snack that is cut into slices and roasted until dry and crumbly to preserve it. To make zwieback, a bread is lightly baked first. After baking, the bread is cut into slices and roasted in the… weiterlesen
To create first-class bread and baked goods, a correctly designed recipe is of utmost importance, as is the selection of raw materials. Sourdough and predough have been around forever, but valid sourdough rules were hardly known until just a few… weiterlesen
On account of its easy production, this bread is sure to find many new fans. Hobby bakers often have problems recognizing the optimal proof and too little attention is given to the impact of steam. So we can just bake… weiterlesen
Sourdoughs made from different flour types and grades have varying results on the activity level and the flavor profile. It makes absolute sense to combine these into one bread. In addition to a well-rounded flavor, you get additional security in… weiterlesen
Every time I am amazed at the simple raw ingredients you can use to bake bread. Once you get a taste for it, it never lets you go, because if you are looking for a natural bread, sourdough bread is… weiterlesen
Since I have neglected a few bread types recently I will now add some recipes to round them out. One of these is a San Francisco Sourdough Bread. In the past I had ventured to bake such a bread but… weiterlesen
This Siegerland crusty bread is a mixed rye bread that is made with a 3-stage process. The flour mixture is made from 70% rye flour and 30% wheat flour, whereby the wheat portion is divided between Type 700 and Type… weiterlesen
Lebkuchen, also known as Lebzelten, Pfefferkuchen, Gewürzkuchen or Honigkuchen, is a sweet, strongly spiced, pastry with a long shelf-life that is found in many shapes and variations. In many cultures it is an integral part of Christmas baking, though only… weiterlesen
This round wheat loaf is leavened only by a multi-stage wheat sourdough. The big difference to all of my previous wheat sourdoughs was the multi-stage sourdough with a low TA of 160. The special thing about this basic wheat sourdough… weiterlesen