I use a lot of instant yeast!Hier geht's zur deutschen Version dieses Posts Fresh yeast, the default yeast for German bakers, is not an ingredient easily found in US stores. Fortunately I always preferred dried yeast - for its convenience and greater reliability - even when I was still living in Germany.American recipes usually call … Continue reading MY PANTRY – ALL ABOUT YEAST
Rhubarb Vanilla Cream Tart - a marriage of tart and sweet, with Bourbon vanillaI always liked rhubarb. It grew abundantly in our garden, and my sister, my two cousins, and I were admonished not to eat it raw - especially not the leaves - in the same way we were told not to bite into … Continue reading RHUBARB VANILLA CREAM TART
My baking station - Ikea's toy containers are great for storing flours, too!Hier geht's zur deutschen Version dieses Posts When I first started baking in Maine, I didn't think too much about differences between German and American flours.All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! And whole … Continue reading MY PANTRY – FLOUR TYPE "TRANSLATION"
The "Scrumptuous Scones for Hurried People" from the "Weekend Baker" was Hanaâ's Avid Bakers' Challenge for May. Abby Dodge, the "Weekend Baker", has a heart for people in a hurry who need to whip up a batch of pastry without much ado, perhaps because their beloved in-laws pay a surprise visit, or hubby brings his … Continue reading SCRUMPTOUS SCONES FOR HURRIED PEOPLE