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
Germany
Pure Rye Bread
The last entry looked at how sourdough can be made with different types of flour. In order to delve deeper into everything using one recipe, I’ve chosen to look at a 100% rye bread. The “Detmolder two-stage method” is perfect… weiterlesen
Light Farmer’s Bread
To wrap up the year, I have one final recipe for you all: The Heller Bauer, or “light farmer.” Like the previous recipes, this one also consists of a pre-dough and a sourdough. The pre-dough is made by mixing wheat… 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
East German Style Scald Bread
Not too long ago I discovered an old recipe that quickly grabbed my attention! The unusual thing about it was that it called for making a main dough without any added liquid. Instead, the recipe called for all liquid to… weiterlesen
Pear-Thyme-Bacon Muffins
This small and hearty snack variant is a welcome change in the homebaking bakery. Regardless of the occasion, it creates a surprise and the spicy muffins look just great on a nicely set table. If you would like you can… weiterlesen
Pumpkin Bread with Cherries
Like every year, Halloween is just around the corner and when others are carving their pumpkins, it is time for us to bake our bread for the party. The processing is a bit complex and may not be suitable for… weiterlesen
Pretzel Bread Corners (Laugenecken)
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
Simple Bread
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
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