(Hier geht's zur deutschen Version dieses Posts) When I moved to 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 wheat and rye flours? Stupid question! Exactly the same as German "Vollkornweizen" and … Continue reading AMERICAN-EUROPEAN FLOUR “TRANSLATION” – WHAT IS THE DIFFERENCE?
"As a baker, I was always ingredient- and flavor-driven, so I never spent a lot of time decorating. It’s not in my skill set as it is with others, which I’ll leave to them." I fully agree with David Lebovitz, American pastry chef and author based in France, who writes hilariously about his "Sweet Life" … Continue reading THE RIGHT BLADE TO SCORE AT SCORING
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