White bread

Wurzel-Sepp

With these summer temperatures nobody really wants to be in the kitchen and so the recipe fits perfectly for this time. Biga is used as a pre-dough and it can mature either for 12 hours at room temperature or for… weiterlesen

French Levain

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

Turtle Bread

What else are you supposed to name a bread that looks like a turtle? If you didn’t know it, you might think the form is achieved through scoring or cuts. You’d be wrong, because here a small piece of dough… weiterlesen

50% Kamut

For a few months now, various ancient grain flours have been in storage that are just waiting to find a place in some baking experiments. Usually the recipe is adapted to the type of flour, but how different are kamut,… weiterlesen

Late Riser

The new blog will go online soon and the recipes will be divided into different categories, levels of difficulty, … It struck me that recipes for beginners are hard to find on my blog (let alone, if available at all). weiterlesen

South Tirolian Farmer’s Bread

The South Tirolian Farmer’s bread came about more or less by accident. The shaped dough was supposed to have a long cold proof after the bulk rise. For reasons of time, I was not able to stick to these steps,… weiterlesen

Emmer Bread

As a diversion, I baked a whole grain emmer bread for you. Emmer bread has an appetizing dark crumb color and a pleasantly tangy taste. The addition of a water-roux improves the shelf-life and at the same time increases the… weiterlesen

Waldviertler

Just as with the other recent recipes, a foundation sourdough is used for the Waldviertler. It occurred to me with the last entry that some might have issues with kneading a stiff sourdough into the main dough. Basically, you should… weiterlesen

Rye Toast

This toast bread is one of the many recipes that I was missing in my blog! The recipe varies from classic toast bread in how you make the pre-dough. Both a rye sourdough and a poolish made of rye and… weiterlesen

Swabian Country Bread

A light everyday bread has been on my baking list for quite some time now, and this Swabian Land Bread fits the bill! I chose the recipe so that there is flexibility in making the predough. The poolish and sourdough… weiterlesen