Several years ago, a FB friend and baking buddy, David Wolfe, asked me to help him with a German recipe. Alas, Google Translate is not too fluent in professional German baking lingo. The formula, published by a German bakers' association, seemed quite intriguing, combining rye meal and cracked wheat with mustard and cheese. The amounts, … Continue reading SENFBROT – MUSTARD BREAD
My baking station - Ikea's toy containers are great for storing flours, too! Hier geht's zur deutschen Version dieses Posts When I first started baking in Maine, I didn't think too much about differences between German and American flours. All-purpose flour was, obviously, your Average Joe among flours. Bread flour was meant for breads. Duh! … Continue reading MY PANTRY – FLOUR TYPE "TRANSLATION"