Berliner Quick Sour

Crisscross Rolls

Crisscross rolls are a forgotten classic and they used to be found in almost every bakery! Today this form of roll has almost disappeared from the scene – all the more reason to bake it for the blog. Any standard… weiterlesen

Pane Sera

Everyone is familiar with the same old question: What do I do with the sourdough that I always have left over from feeding or baking? Right, well you throw all of it into a recipe, knead a dough and then… weiterlesen

“Scooped Out” Bauernbrot

The “scooped out” production method is well liked by beginners. The simple method of shaping, the easy identification of the optimal proof and also the simple steaming require a little less skill and nevertheless you will be rewarded with a… weiterlesen

Half-white

This half-white bread is a mixed wheat bread where the wheat content is 50%. The shelf life of mixed wheat breads are increased with the addition of rye.  In order to achieve an intensive flavor in the bread, the rye… weiterlesen