Hier geht's zur deutschen Version dieses Posts Last September, William Rubel challenged Facebook group members of "Bread History & Practice" to gather acorns, and use them for bread baking. I was intrigued - the huge European oaks in our neighborhood had produced a bumper crop of acorns this year. Shelling acorns - as easy as … Continue reading ACORN LEVAIN – CHANNELING MY INNER SQUIRREL
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
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!
The perfect Aroma Bread Hier geht's zur deutschen Version dieses Posts One of my most favorite cookbooks is "Ancient Grains for Modern Meals". Award winning Author Maria Speck combines her German father's love for hearty grains, and her Greek mother's culinary talents in dishes that make you grab your shopping bag, hop on the bike … Continue reading AROMA BREAD – A LOVE STORY
Hier geht's zur deutschen Version dieses Posts Time flies, and, before I could even turn the February leaf of my (heavily scribbled on) kitchen calender, we have March and a new Avid Baker's Challenge.Hanaâ, whose choices we ABC bakers follow meekly, picked the No-Knead Chocolate Cherry Pecan Bread from King Arthur's website (our 2013 recipe … Continue reading CHOCOLATE CHERRY HAZELNUT BREAD