MY PANTRY – ALL ABOUT YEAST

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

MY PANTRY – FLOUR TYPE "TRANSLATION"

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! … Continue reading MY PANTRY – FLOUR TYPE "TRANSLATION"

SCRUMPTOUS SCONES FOR HURRIED PEOPLE

 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