BAUERNBRÖTCHEN – RUSTIC GERMAN ROLLS WITH OLD DOUGH

"Old dough", in bakers' lingo, means a piece of dough, cut off before shaping the bread, and kept in the fridge for later use. When I learned how to make a wild yeast starter from the scratch, and baked my first bread, the French recipe called for always saving a portion of the dough to … Continue reading BAUERNBRÖTCHEN – RUSTIC GERMAN ROLLS WITH OLD DOUGH →

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 →

100% WHOLE WHEAT CINNAMON SWIRL BREAD

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 →

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 →

LEINSAMENBROT – GERMAN FLAXSEED BREAD

Hier geht's zur deutschen Version dieses Posts. German breads are often made with a combination of three or more flours, and loaves with grains and seeds are, also, very popular. Flaxseed breads are, therefore, one of the regulars in German bakery shelves.My Leinsamenbrot, made with bread flour, rye and whole wheat, is a hearty bread … Continue reading LEINSAMENBROT – GERMAN FLAXSEED BREAD →

DAN LEPARD’S ALEHOUSE ROLLS

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 →

MULTIGRAIN PITAS – TASTY POCKETS

Multigrain Pitas and Pains a l'Ancienne - I bake them every week Hier geht's zur deutschen Version dieses Posts"Can you bake pitas, too?" Kathryn, the lovely owner of A&B Naturals, asked me one day. Their usual supplier wasn't available anymore. I had never made them, so I said with conviction: "Yes!"At least I knew where … Continue reading MULTIGRAIN PITAS – TASTY POCKETS →

MUESLI ROLLS

Muesli Rolls Hier geht's zur deutschen Version dieses PostsA while ago I admitted neglecting some of my baking books, never giving them a second look, while shamelessly favoring others.To atone for my neglect, I pledged to give every book a fair chance with my "Equal Opportunity Baking" list, with one recipe from ALL of my … Continue reading MUESLI ROLLS →

MY PANTRY – FLOUR TYPE "TRANSLATION"

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" →