POLISH POTATO BREAD – A FAVORITE LOAF FOR WORLD BREAD DAY 2017

Hier geht's zur deutschen Version dieses Posts Before my friend "The Rye Baker" Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: "Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking". I was among his test bakers. One … Continue reading POLISH POTATO BREAD – A FAVORITE LOAF FOR WORLD BREAD DAY 2017 →

FUN WITH SOURDOUGH – SURPRISING SHORTCUTS TO A HOMEMADE STARTER

Levain made from applesauce gone bad!Hier geht's zur deutschen Version dieses PostsThe day arrives for every serious hobby bread baker when he or she - no longer satisfied with being limited to store-bought yeast - craves for the star among starters - the homemade sourdough!The usual pathway to your own starter is stirring some flour … Continue reading FUN WITH SOURDOUGH – SURPRISING SHORTCUTS TO A HOMEMADE STARTER →

BREAD BASKET FOR GÖTZ VON BERLICHINGEN

Hier geht's zur deutschen Version dieses PostsDear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand: YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's … Continue reading BREAD BASKET FOR GÖTZ VON BERLICHINGEN →

1914 GERMAN ARMY KRIEGSBROT – RETRIEVED FROM THE TRENCHES BY DON SADOWSKY

Hier geht's zur deutschen Version dieses Posts (folgt noch)Don Sadowsky, author of the wildly popular guest post "Really(?) Authentic Bread"unearthed this historic WWI-recipe from the very trenches of Verdun. Even though Don's innate modesty doesn't allow him to admit it - his 1914 German Army Kriegsbrot comes pretty close to a really authentic bread!Karin, you … Continue reading 1914 GERMAN ARMY KRIEGSBROT – RETRIEVED FROM THE TRENCHES BY DON SADOWSKY →

EINKORN WALNUT YOGURT BREAD – ANCIENT GRAINS FOREVER!

Hier geht's zur deutschen Version dieses Posts Lutz (Plötzblog) announced the first Plötziade, and everybody came - to "build a bread" with 4 ingredients.This challenge was so much fun that participation in the second Plötziade was an absolute must. In support of an initiative to preserve ancient or heirloom grains, Lutz called his blog event: … Continue reading EINKORN WALNUT YOGURT BREAD – ANCIENT GRAINS FOREVER! →

LET’S BUILD A BREAD – PAIN AU LEVAIN DE SEIGLE

Hier geht's zur deutschen Version dieses PostsPlötzblog is one of Germany's best bread baking blogs. When Lutz Geißler (author of "Das Brotbackbuch") invited us to his blog event blog-experiment: "Wir bauen uns ein Brot" (Let's build a bread), I was intrigued.Of course I wanted to attend the very first "Bread Olympics"Each participant has to bake a … Continue reading LET’S BUILD A BREAD – PAIN AU LEVAIN DE SEIGLE →

SPROUTED GRAIN BREAD

Hier geht's zur deutschen Version dieses Posts A while ago I saw a bread recipe that intrigued me. Not only had it a lot of grains, but, also, three different kinds of sprouts: wheat, lentils and quinoa.To make a sprouted grain bread you have to plan ahead, because it takes about 2-3 days until the … Continue reading SPROUTED GRAIN BREAD →

PUMPKIN WHEY BREAD – STRIKING GOLD

Hier geht's zur deutschen Version dieses Posts I'm baking a lot, but, since it's summer, mostly for sale.And then there are other time consuming projects like painting windows (with some tireless mosquitoes for company), massaging my husband's cramped neck (after installing aforementioned windows), and hunting for those friggin' Japanese beetles that turn my raspberry leaves … Continue reading PUMPKIN WHEY BREAD – STRIKING GOLD →

WILD RICE SOURDOUGH – THE BREAD THAT ENDED THE COLD WAR

Hier geht's zur deutschen Version dieses Posts If you know the facebook group "Baking 101", you might also know Danny Klecko's blog "Last American Baker". Klecko's posts are whimsical and often very funny, and he seems to snort them out joyfully and without any effort (unlike one envious baker whose name I will not disclose). … Continue reading WILD RICE SOURDOUGH – THE BREAD THAT ENDED THE COLD WAR →

PAIN AU LEVAIN WITH FARRO

Farro, or Emmer, an ancient kind of wheat, is popular in some parts of Italy, and, ever since I purchased Maria Speck's wonderful book "Ancient Grains in Modern Meals", also in our family.Creamy farro with honey roasted grapes became our new breakfast favorite that even my picky, normally no-breakfast-type son wolfed eagerly down:http://daleydish.com/blog/2011/03/creamy-farro-with-honey-roasted-grapes.htmlWith this delicious … Continue reading PAIN AU LEVAIN WITH FARRO →