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 →

KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES

Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye.With Peter Reinhart's pre-dough method from "Whole Grain Breads" … Continue reading KARIN’S GERMAN SCHWARZBROT WITH WHOLE RYE BERRIES →

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! →

POTATO ALE BREAD – MADE WITH A BOOZY MASH-FED STARTER

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 →

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 →

BREAD BASKET FOR GÖTZ VON BERLICHINGEN

Hier geht's zur deutschen Version dieses PostsDear baking friends who joined in my challenge to create a Bread for the Knight with the Iron Hand: YOU FILLED MY BASKET WITH 30 WONDERFUL LOAVES!!!You thought about breads that were worthy of a famous knight from the middle ages, and, also, could please the palates of today's … Continue reading BREAD BASKET FOR GÖTZ VON BERLICHINGEN →

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 →

CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION

One of the best breads I ever made Hier geht's zur deutschen Version dieses Posts During our recent trip to Germany we spent a few days in Potsdam, to visit Frederick the Great's Sanssouci. We stayed at Schlosshotel Cecilienhof, a wonderful hotel right inside another historic site, Cecilienhof Palace.Cecilienhof Palace in Potsdam, a UNESCO world heritage … Continue reading CECILIENHOF VOLLKORNBROT – WHEN TASTE MEETS TRADITION →

WILD RICE SOURDOUGH – THE BREAD THAT ENDED THE COLD WAR

Hier geht's zur deutschen Version dieses Posts If you know the facebook group "Baking 101", you might also know Danny Klecko's blog "Last American Baker". Klecko's posts are whimsical and often very funny, and he seems to snort them out joyfully and without any effort (unlike one envious baker whose name I will not disclose). … Continue reading WILD RICE SOURDOUGH – THE BREAD THAT ENDED THE COLD WAR →

AROMA BREAD – A LOVE STORY

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 →