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 rebate - 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
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
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
Hier geht's zur deutschen Version dieses Posts (folgt noch)It's October, almost November, but from the glorious sunshine and balmy temperatures you wouldn't think it is.Only waking up when it's still dark, and having dinner in the kitchen instead of the porch are reminders of the upcoming winter.Pumpkins are everywhere. The pumpkin dish I grew up … Continue reading SPELT PUMPKIN BREAD
The perfect Aroma BreadHier 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 or … Continue reading AROMA BREAD – A LOVE STORY
Hier geht's zur deutschen Version dieses Posts When I was a student, I traveled with my best friend, Andrea, through England, Cornwall and Wales. We didn't have a fixed itinerary, we just followed our nose to places we had read or heard about.We didn't stay in hotels (only once, and that was as dusty as … Continue reading DAN LEPARD’S ALEHOUSE ROLLS
Apricot-Plum Galette, juicy and tangyApricot-Plum Galette, a fruity, tangy dessert, was our Avid Bakers' Challenge for August. It came just right for these hot summer days.Abigail Dodge, author of "The Weekend Baker", calls a galette the "friendliest of all pies": ideal for people suffering from "pie anxiety". There is no double crust to deal with, … Continue reading APRICOT-PLUM GALETTE – A CURE FOR "PIE ANXIETY"
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"