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
Hier geht's zur deutschen Version dieses PostsWhen I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers … Continue reading IS ONE EGG AN OEUF? – EUROPEAN-AMERICAN EGG "TRANSLATION"