CELEBRATE WORLD BREAD DAY -SWEET POTATO SAGE BREAD

Fall has finally come to Portland, Maine - thanks to climate change visibly later than in earlier years. Though days are sunny and still quite warm, people are getting the Halloween spirit. Between their blooming chrysanthemums and dahlias, many front yards are decorated with grinning skeletons, spider webs, bats, and carved pumpkins. Last weekend, I … Continue reading CELEBRATE WORLD BREAD DAY -SWEET POTATO SAGE BREAD →

MULTIGRAIN PITAS WITH SOURDOUGH

"Can you bake pitas, too?" Kathryn, the owner of A&B Naturals in Bar Harbor, asked me one day. I had never made them, so I said with conviction: "Yes!" At least I knew where I could find a recipe! In "Whole Grain Breads", one of my favorite baking books, Peter Reinhart has a formula for … Continue reading MULTIGRAIN PITAS WITH SOURDOUGH →

SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE

(Hier geht's zur deutschen Version dieses Posts) Every year I'm looking forward to the Kneading Conference, hosted by the Maine Grain Alliance in Skowhegan/Maine. Alas, Covid-19 spoiled our appetite for any large gatherings this summer, and the event was canceled. Instead, following Zorra's invitation to contribute to World Bread Day 2020, I will present an … Continue reading SONGBIRD & SEA – A BREAD FROM THE COAST OF MAINE →

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 →

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 →

SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT

Hier geht's zur deutschen Version dieses Posts This month Mini Oven challenged fellow Fresh Loafers to create a special bread to commemorate the upcoming total eclipse of the sun. Spurred by astronomic ambitions I began to ponder how to go about this. Just a new bread? Where was the connection to the total eclipse? A … Continue reading SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT →

BREWER’S BREAD WITH SPENT GRAINS

Hier geht's zur deutschen Version dieses PostsWhen I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking … Continue reading BREWER’S BREAD WITH SPENT GRAINS →

ACORN LEVAIN – CHANNELING MY INNER SQUIRREL

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 →