Hier geht's zur deutschen Version dieses PostsBefore I present you with the amazing bread collection you submitted for my Knight with the Iron Hand challenge, I owe you my own creation!These goals I had in mind when I thought about the formula. I wanted to create a bread with grains and seeds used in German … Continue reading WORTHY OF A KNIGHT – GÖTZENBURG BREAD
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!
Hier geht's zur deutschen Version dieses Posts Our ABC May project didn't sound too enticing to me - English Digestive Biscuits. My digestion is not something that usually comes to mind when I bake cookies.... (further comments on this subject were deleted by my in-home censor: "You Germans with your scatological humor - gross!")But when … Continue reading ENGLISH DIGESTIVE BISCUITS WITH EINKORN
Hier geht's zur deutschen Version dieses Posts Time flies, it's March, and we Avid Bakers are rising to our monthly challenge: a savory pastry from King Arthur Flour: Mushroom Cheddar Tarts. For me, a welcome change after all those holidays sweets (some sticky meringues are still uneaten!)Like many other reviewers, I halved the recipe, since … Continue reading LITTLE BITES – MUSHROOM CHEDDAR TARTS
Einkorn Hazelnut Levain à la ForkishHier geht's zur deutschen Version dieses PostsA while ago I needed to add another book from my Amazon wish list to qualify for free shipping. More or less randomly, I picked Ken Forkish's: "Flour, Water, Salt, Yeast" - the price was right!When I started leafing through the book, I was … Continue reading EINKORN HAZELNUT LEVAIN À LA FORKISH – PINCHED, NOT KNEADED!