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
Hier geht's zur deutschen Version dieses PostsAfter a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf to help fill a basket with "Bread for Götz von Berlichingen", to provide Schlosshotel Götzenburg with a better breakfast choice.I was so … Continue reading DABROWNMAN’S SWABIAN POTATO BREAD FOR GÖTZ – NEVER BAKE THE SAME LOAF TWICE!
Hier geht's zur deutschen Version dieses Posts (folgt noch)In 2007, after baking my way through all my old German bread baking books and Peter Reinhart's "The Bread Baker's Apprentice", I checked for more bread formulas in the internet.In German food magazine Essen & Trinken, one recipe, featuring beer - always a plus! - caught my … Continue reading POTATO ALE BREAD – MADE WITH A BOOZY MASH-FED STARTER
Hier geht's zur deutschen Version dieses PostsWhen I - driven from a real "Breaking Bad Bread" experience - challenged my baking buddies from The Fresh Loaf, Facebook and several congenial blogs to create a "Bread for the Knight with the Iron Hand", I promised myself to try all 30 loaves over time.One of those congenial … Continue reading BRITTA’S DOUBLE POTATO LOAF FOR GÖTZ – BREAD FROM THE LOWER RHINE
Hier geht's zur deutschen Version dieses PostsThree years ago, my lovely stepdaughter, Cat, convinced me to join twitter. As if I didn't spend enough time already on my computer!But it's fun to follow Dalai Lama (whose tweets are not about food, but food for thought), or the The Onion ("Lucrative New Oil Extraction Method Involves … Continue reading DAN LEPARD’S ALE-CRUST POTATO PASTIES
There are happy days in my kitchen and there are less happy ones. Today was definitely one of the latter! For testing a NYBakers' recipe I decided to use the mandolin my husband bought a while ago. Usually I take the box grater. But having to grate a lot of potatoes I didn't listen to … Continue reading Blood & Potatoes – Blut & Kartoffeln