Wholegrain Toast
In the whole grain aisle, the toast should not be missing, but not just one to carry a spread! The first attempts to make a toast bread out of pure wholegrains were not exactly great. The treat came with a… weiterlesen
America
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
La Gâche
This is where the “Art of Baking” really comes into focus! What can I say? I didn’t want to do plaits, buttons, and I just couldn’t look at another pan loaf, but I didn’t expect for the first try to… weiterlesen
Artisan Bread
Sometimes you want a special type of bread to get your friends and family excited, and this recipe could be exactly the right thing. Creating such bread works best using a dough that has a high hydration level (TA 167-180). weiterlesen
Mixed Wheat Bread
Sometimes the simplest recipes have the greatest potential for everyday bread. The strong rye sourdough and the portion of whole wheat give the bread a light tangy taste. The softened and roasted old bread gives the loaf more flavor and… weiterlesen
Dark Soul
First of all I have to apologize to all readers, because the contributions in the last few weeks and months have been pretty rare. The reason for this was the construction of a new apartment and this has demanded a… weiterlesen
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
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
Bread St. Vith
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