Wheat sourdough

Gersterbrot / Flame Crust

This has been on my baking list for a long time but I somehow have never managed to bake it! The time had finally come this week, and I am seldom so happy as I was with this result. Form,… weiterlesen

Milk Bread

For my next bread offering I chose this milk bread. From the addition of milk, breads take on an especially tender crumb as well as a wonderful color on the crust. For the recipe there are two pre-doughs: A milk… weiterlesen

Flatbread

For the pentecost weekend coming up I want to start the grill, and with it the flat bread! For this flat bread recipe, there are two pre-doughs that form the backbone for the crispy crust and the tender crumb. The… weiterlesen

Bauernbrot “tumbled”

With this loaf I tried to bring together a few ideas at once and one of those was the processing of the dough. After mixing and rising, the bread dough is simply placed in a floured bread basket and formed… weiterlesen

Burger – Buns

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

Mediterranean Pan Bread

My first bread in the category “Pane Italiano“ is a wheat bread that is baked in a pot. Although I use salt in my recipe, those that would like can just leave it out. Those that have been to tuscany… weiterlesen

Tourte de Meule

This summer was especially nice for me since I got to spend a week in France baking with Schelli. I was amazed by the tastes, not to mention the differences in the sourdough and mixed-dough breads. In addition to the… weiterlesen

Baguettes with Wheat Sourdough

For this recipe selection a portion of the flour is added in the form of sourdough. The baguettes look awesome from the enormous oven spring.  Taste-wise they lag behind the ones with a long and cool proof. For my next… weiterlesen

Pain de Campagne

Another bread from our journey through France is the Pain de Campagne. This bread is well-loved in France and is developing an adoration through all of Europe and the USA.  Traditionally the bread is produced with wheat sourdough and risen… weiterlesen