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
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!
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
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! And whole … Continue reading MY PANTRY – FLOUR TYPE "TRANSLATION"