Spelt bread can also develop an even better aroma by adding rye sourdough. In addition to the aroma, the shelf-life and integrity of the crumb are improved. In order to enhance the nutty taste of the sunflower seeds, they are… weiterlesen
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
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
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
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
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
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
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