KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES

Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye.With Peter Reinhart's pre-dough method from "Whole Grain Breads" … Continue reading KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES →

DABROWNMAN’S SWABIAN POTATO BREAD FOR GÖTZ – NEVER BAKE THE SAME LOAF TWICE!

Hier geht's zur deutschen Version dieses PostsAfter a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf to help fill a basket with "Bread for Götz von Berlichingen", to provide Schlosshotel Götzenburg with a better breakfast choice.I was so … Continue reading DABROWNMAN’S SWABIAN POTATO BREAD FOR GÖTZ – NEVER BAKE THE SAME LOAF TWICE! →

SPICED APPLE CREAM CHEESE (NOT A COFFEE) CAKE

Hier geht's zur deutschen Version dieses Posts (folgt noch)I found the Spiced Apple Cream Cheese Coffee Cake, October project of the ABC-Bakers, very intriguing. Topped with apples, sautéed in butter with cloves, cinnamon and nutmeg - that sounds delicious!A coffee cake is a bit of a strange concept for a German - aren't all cakes meant to be enjoyed … Continue reading SPICED APPLE CREAM CHEESE (NOT A COFFEE) CAKE →