
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
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
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
After a short summer break, it is time to bake again and the “Pane Gusto” begins. This bread came about by chance, because the recipe consists exclusively of pre-doughs that come from daily production in the bakery. The proportion of… 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 recipe for Focaccia should be considered a baseline. Only stick to the amounts of predough and sourdough in the recipe! It’s up to each person to pick which flour they want to use, since the water content in the… weiterlesen
With its floury crust, the Grill Baguette is a typical mediterranean bread that fits every occasion! The wheat sourdough lends the bread a light sour note and the addition of the poolish gives rise to a rounded flavor. This recipe… weiterlesen
Spelt has been the main focus for the past few weeks, but now it’s time to start the grilling season. It starts with a wonderfully light, airy and at the same time aromatic “pane con olive”. The effort may seem… 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
Not a crumb will be left over from this small hearty bread, as it’s the perfect loaf for the breakfast buffet. The recipe is divided timewise so that all the predough must be made in the morning if you want… weiterlesen