This thin, small and flat bread specialty is native to the South Tyrolean Vinschgau. For generations in Vinschgau, two small pieces of dough have been put together and baked as “Paarl” (couples) or individually as “Vinschgerl”. The couple was supposed… weiterlesen
In order to expand the range of spelt options, I still needed a recipe with spelt sourdough. When choosing my recipe, I landed on a baguette. Making baguettes from spelt flour differs from wheat baguettes in a few ways. In… weiterlesen
Because there are many traditional spelt rolls, I would like to give some of these a try. The spelt lovers in southern Germany, for example, have their Dinkelseelen or Dinkelknauzen. These spelt rolls were always made with long dough processing… weiterlesen
Since one of my last posts featured hand rolls and I strongly encourage baking them, I am now determined to make spelt rolls. A short while ago I really avoided spelt, but I have really morphed into a spelt fan!… weiterlesen
Who doesn’t know the world-famous hamburger? A blog reader request, here is a recipe that is quick and easy for anyone to bake. In any case, it is worth baking more than needed because any buns that you don’t use… weiterlesen
These hand rolls are the masterpiece in the category of small rolls. The Handsemmel is a handmade, crispy, crusty, star-shaped, small wheat roll. When working by hand, light rye flour is recommended. The five segments of the roll will separate… weiterlesen
If you would like to serve up something special you should try Salzstangerl. Salzstangerl are suitable for any meal whether warm or cold. The unique tastes comes from the rye flour that is worked in when rolling them and from… weiterlesen
Often you don’t get to bake how you would like because of time constraints, that’s how this recipe came about. With this recipe, a ready-mixed bread dough is simply kneaded again briefly to form a dough with a few other… weiterlesen
One of my first entries was on the topic of “Pâte fermentêe“ in which I wrote about rolls that are eaten in Alsace. It is hard to forget the crispy crust and open crumb of these particular rolls. Since I… weiterlesen
Croissants are a specialty that can only be made with butter. From the process the croissant can take on a high content of fat which makes freezing and storing the finished dough possible. The dough should be well packaged before… weiterlesen
The Wachau Bun is a type of roll that was invented by the Schmidl Bakery in Dürnstein. The main ingredients are wheat and rye flours wherein a portion of the rye flour is used in the sourdough. The original recipe… weiterlesen