KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated)

When I moved to Maine in 2001 - to get even with the guy who had sold me a houseful of furniture, but refused to give me a discount - I knew I would be in big trouble. And I was right! After two days my stomach started complaining, and my brain kept sending "gag" … Continue reading KARIN’S FEINBROT – GERMAN EVERYDAY BREAD (Updated) →

NICE-TWICE SUNFLOWER SEED BREAD

The looming deadline of a blog event, hosted by my blogging buddy Anna Antonia, gave me the much needed kick in the energy to overcome my dog days' laziness and write a new post. What to do with stale bread? For me a no-brainer: baguette or brioche leftovers usually end up as bread pudding. But … Continue reading NICE-TWICE SUNFLOWER SEED BREAD →

SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY

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 →

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 →

GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS

Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves … Continue reading GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS →

FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST

Hier geht's zur deutschen Version dieses Posts When I started baking breads for A&B Naturals, I searched online for some interesting rye breads. A recipe that really intrigued me was made with an intermediate dough, with a batter-like consistency, and just poured into a loaf pan - no shaping involved! At The Fresh Loaf, my … Continue reading FRIESISCHES SCHWARZBROT – A HEARTY RYE FROM THE NORTH SEA COAST →

DABROWNMAN’S SWABIAN POTATO BREAD FOR GÖTZ – NEVER BAKE THE SAME LOAF TWICE!

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! →

KHALID’S GÖTZENBURG-BREAD – WHOLE GRAIN BAKING IN DUBAI

Hier geht's zur deutschen Version dieses PostWhen 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.Well, let's say, almost … Continue reading KHALID’S GÖTZENBURG-BREAD – WHOLE GRAIN BAKING IN DUBAI →

1914 GERMAN ARMY KRIEGSBROT – RETRIEVED FROM THE TRENCHES BY DON SADOWSKY

Hier geht's zur deutschen Version dieses Posts (folgt noch)Don Sadowsky, author of the wildly popular guest post "Really(?) Authentic Bread"unearthed this historic WWI-recipe from the very trenches of Verdun. Even though Don's innate modesty doesn't allow him to admit it - his 1914 German Army Kriegsbrot comes pretty close to a really authentic bread!Karin, you … Continue reading 1914 GERMAN ARMY KRIEGSBROT – RETRIEVED FROM THE TRENCHES BY DON SADOWSKY →

WORTHY OF A KNIGHT – GÖTZENBURG BREAD

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 →