My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my Omi's German Pancakes.Emperor Franz Josef loved Kaiserschmarren I always cook a whole batch of them, even though we are only two, … Continue reading ROYAL TREATMENT FOR LEFTOVER PANCAKES – KAISERSCHMARREN
Hier geht's zur deutschen Version dieses PostsWhen I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking … Continue reading BREWER’S BREAD WITH SPENT GRAINS
Hier geht's zur deutschen Version dieses Posts (folgt noch)After sadly slacking off last year, I hope to be a more productive blogger in 2017.My cookie baking activities are usually restricted to the time before Christmas (except for NYTimes Chocolate Chip Cookies), but I DO like brownies.Deb Perelman of Smitten Kitchen promised a cookie with "everything … Continue reading BROWNIES OR COOKIES? – BROWNIEST COOKIES!
Hier geht's zur deutschen Version dieses Posts Last September, William Rubel challenged Facebook group members of "Bread History & Practice" to gather acorns, and use them for bread baking. I was intrigued - the huge European oaks in our neighborhood had produced a bumper crop of acorns this year. Shelling acorns - as easy as … Continue reading ACORN LEVAIN – CHANNELING MY INNER SQUIRREL
Hier geht's zur deutschen Version dieses PostsJust in time for Zorra's 2016 World Bread Day event, I received my copy of Stanley Ginsberg's The Rye Baker in the mail. I met Stanley several years ago at the The Fresh Loaf forum, when he looked for test bakers for his first book, "Inside the Jewish Bakery". … Continue reading SWABIAN RYE FLOWER – SCHWÄBISCHES ROGGENBLÜMLE (WORLD BREAD DAY 2016)
Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf, my … Continue reading FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST
Hier geht's zur deutschen Version dieses PostsIf you undertake the (highly rewarding!) task to make croissants, you might wonder what to do with all that delicious, buttery dough - if you have just two people to feed (like me). It's not worth the effort to make smaller amounts, but croissants are best enjoyed the same … Continue reading STICKY BUNS WITH CROISSANT DOUGH – FINGER-LICKING GOOD!
Hier geht's zur deutschen Version dieses Posts I'm a curious person and love trying out new things. When "Cook's Illustrated", one of my favorite food magazines, published a gluten free cookbook, I bought it, out of curiosity, even though I have no problems with gluten. I was especially interested in how the culinary geeks from … Continue reading GLUTEN FREE DINNER ROLLS – WITH OAT, BUCKWHEAT, TEFF, OR HAZELNUTS
Hier geht's zur deutschen Version dieses Posts In 2016 we Avid Bakers have a new challenge for breads and pastries: Weekend Bakery.com from the Netherlands.This is especially interesting to me, since Amsterdam is one of my favorite places.I have traveled there several times, and love what it has to offer, amazing art, a beautiful, walk-able … Continue reading DUTCH RONDOS – TENDER LITTLE CAKES WITH ALMOND FILLING
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