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 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
Hier geht's zur deutschen Version dieses Posts Lutz (Plötzblog) announced the first Plötziade, and everybody came - to "build a bread" with 4 ingredients.This challenge was so much fun that participation in the second Plötziade was an absolute must. In support of an initiative to preserve ancient or heirloom grains, Lutz called his blog event: … Continue reading EINKORN WALNUT YOGURT BREAD – ANCIENT GRAINS FOREVER!
Hier geht's zur deutschen Version dieses PostsOur ABC April project came just in time to alleviate a bout of winter blues. While my mother in Hamburg told me about blooming forsythias and crocuses, we hunkered down for yet another blizzard.Usually not the greatest fan of sweet breads, I even might have skipped Hanaâ's pick, 100% … Continue reading 100% WHOLE WHEAT CINNAMON SWIRL 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
Hier geht's zur deutschen Version dieses Posts A while ago I saw a bread recipe that intrigued me. Not only had it a lot of grains, but, also, three different kinds of sprouts: wheat, lentils and quinoa.To make a sprouted grain bread you have to plan ahead, because it takes about 2-3 days until the … Continue reading SPROUTED GRAIN BREAD
Hier geht's zur deutschen Version dieses Posts (folgt noch)One of my most beloved bread baking books is written by Richard Ploner, a master baker from South Tyrol ("Brot aus Südtirol"). Unfortunately neither this nor any of the other good German bread baking books have been translated into English, yet.American artisan bakers who want to bake … Continue reading TYROLEAN PUMPKIN SEED MINI BREADS