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

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

AROMA BREAD – A LOVE STORY

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