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

MUESLI ROLLS

Muesli Rolls  Hier geht's zur deutschen Version dieses PostsA while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others.To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my … Continue reading MUESLI ROLLS

WEIZENBRÖTCHEN – GERMAN EVERYDAY ROLLS

Nobody in Germany thinks of baking regular, plain white rolls at home. You get them freshly baked everywhere, in bakeries, supermarkets, and even in gas stations.Every German region has them, called "Rundstück" in Hamburg, "Schrippe" in Berlin, "Semmel" in Munich, or simply "Brötchen" (= little bread).The typical Brötchen has a crackly crisp crust and a … Continue reading WEIZENBRÖTCHEN – GERMAN EVERYDAY ROLLS