Author: Karin Anderson

CRUSTY KAMUT ROLLS – FOR THE LOVE OF ANCIENT GRAINS

A while ago, A&B Naturals, the local store that sells my breads on weekends, let me know that the "lunch crowd" were hungry for some nice rolls to go with their smoothies. Since I like trying out new things and find it rather boring to always bake the same breads, I jumped at the chance … Continue reading CRUSTY KAMUT ROLLS – FOR THE LOVE OF ANCIENT GRAINS →

SENFBROT – MUSTARD CHEESE BREAD

Hier geht's zur deutschen Version dieses Posts Several years ago, a FB friend and baking buddy, David Wolfe, asked me to help him with a German recipe. Alas, Google Translate is not too fluent in professional German baking lingo. The formula, published by a German bakers' association, seemed quite intriguing, combining rye meal and cracked … Continue reading SENFBROT – MUSTARD CHEESE BREAD →

NICE-TWICE SUNFLOWER SEED BREAD

The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the  energy to overcome my dog days' laziness and write a new post. What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But … Continue reading NICE-TWICE SUNFLOWER SEED BREAD →

SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY

When I moved to Maine 17 years ago, my stomach eagerly adapted to lobster rolls, crab cakes and blueberry pie. But it developed an instantaneous dislike for American bread. The squishy, soft Wonder Bread from the supermarket made me really wonder what was in there - besides additives, enhancers and preservatives. And the so-called "Artisan … Continue reading SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY →

BAUERNBRÖTCHEN – RUSTIC GERMAN ROLLS WITH OLD DOUGH

"Old dough", in bakers' lingo, means a piece of dough, cut off before shaping the bread, and kept in the fridge for later use. When I learned how to make a wild yeast starter from the scratch, and baked my first bread, the French recipe called for always saving a portion of the dough to … Continue reading BAUERNBRÖTCHEN – RUSTIC GERMAN ROLLS WITH OLD DOUGH →

HAVE SOURDOUGH, WILL TRAVEL – OAT PORRIDGE BREAD WITH TOASTED ALMONDS

Hier geht's zur deutschen Version dieses Posts Two weeks ago, I flew to Columbus/Ohio, to visit my daughter. In my carry-on I had a freezer bag with sourdough, hoping it wouldn't cause suspicion - and confiscation - at the airport security. Valerie had asked me to show her and her co-workers at "Two Caterers", how … Continue reading HAVE SOURDOUGH, WILL TRAVEL – OAT PORRIDGE BREAD WITH TOASTED ALMONDS →

MODERNIST BREAD – GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS

When I first learned of genius entrepreneur Nathan Myhrvold's endeavor to create THE Ultimate Work on Bread Baking, pouring thousands of dollars in his state-of-the-art scientific laboratory plus baking station, I was rather skeptical. After Modernist Cuisine now molecular baking? But a presentation last summer at the Kneading Conference in Skowhegan/ME, with stunning photos of … Continue reading MODERNIST BREAD – GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS →

COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY

Hier geht's zur deutschen Version dieses Posts To mathematicians the Greek letter π (Pi) is the symbol for the ratio of a circle's circumference to its diameter. This number is so important that it has its own holiday day: Pi Day. Pi Day is March 14, since π starts with 3.14... and continues, irrationally, ever … Continue reading COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY →

GREY GARDENS COCKTAIL – SERVED BY "VAL"

"Would you like to see my new book?" was the message from Heike Kevenhörster, a friend and former colleague from Public Address Press Agency in Hamburg (where I counseled students for many years, as online-"Dear Abby"). "Craft Cocktails by Val" Two weeks later I found my copy of "Craft Cocktails by Val: Drinks Inspired by … Continue reading GREY GARDENS COCKTAIL – SERVED BY "VAL" →