Not too long ago, I was able to help the Thermomix team with their baking book. Working with them was phenomenal and incredibly fun. The Thermomix test kitchen in Vienna was converted into a bakery. Together, we learned a lot… 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
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
The farmer’s bread with spiced crust is a mixed rye bread using rye flour type 960 and whole grain spelt flour. Since the farmer’s bread you find at outdoor markets always has a strong flavor, 50% of the rye flour… weiterlesen
This Mr. Nice Guy bread is a mixed spelt bread with the recipe combining 80% spelt flour and 20% rye flour. The large size of the loaf gives it a strong, well baked crust and the aromatic crumb makes it… weiterlesen
For this walnut bread, nearly half of the whole grain einkorn flour is used in the predough stages. The sourdough is mixed at 30°C and matures warm over 10-12 hours. The scald is made of spelt flakes, roasted walnuts and… weiterlesen
The Caraway Crust is a strong, aromatic bread for your post-work evening. This bread has an intense, rustic taste thanks to the caraway, which is used in both its full and finely ground forms. Cooked potatoes are kneaded into the… weiterlesen
I am not the biggest fan of wholegrain breads but sometimes one is proven wrong. The einkorn crusty bread is a wholegain bread that is made from 100% wholegrain einkorn flour. I was surprised by the extremely long shelf life… weiterlesen
Here’s a savory, moist spelt bread that’s just in time for spring. The dough is made from a rye sourdough and a spiced poolish. The spices in the poolish can be changed according to preference. In keeping with the season,… weiterlesen
This small, hearty bread is just right for a changeup at snack time. By using a soaker made from chia seeds, flax seeds, roasted sunflower seeds and spelt flakes, the bread crumb becomes extremely moist and stays fresh for a… weiterlesen