Hier geht's zur deutschen Version dieses Posts Two weeks ago, I flew to Columbus/Ohio, to visit my daughter. In my carry-on I had a freezer bag with sourdough, hoping it wouldn't cause suspicion and confiscation at the airport security. Valerie had asked me to show her and her co-workers at "Two Caterers", how to bake … Continue reading HAVE SOURDOUGH, WILL TRAVEL – OAT PORRIDGE BREAD WITH TOASTED ALMONDS
When I first learned of genius entrepreneur Nathan Myhrvold's endeavor to create THE Ultimate Work on Bread Baking, pouring thousands of dollars in his state-of-the-art scientific laboratory plus baking station, I was rather skeptical. After Modernist Cuisine now molecular baking? But a presentation last summer at the Kneading Conference in Skowhegan/ME, with stunning photos of … Continue reading MODERNIST BREAD – GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS
Hier geht's zur deutschen Version dieses Posts To mathematicians the Greek letter π (Pi) is the symbol for the ratio of a circle's circumference to its diameter. This number is so important that it has its own holiday day: Pi Day. Pi Day is March 14, since π starts with 3.14... and continues, irrationally, ever … Continue reading COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY
"Would you like to see my new book?" was the message from Heike Kevenhörster, a friend and former colleague from Public Address Press Agency in Hamburg (where I counseled students for many years, as online-"Dear Abby"). "Craft Cocktails by Val" Two weeks later I found my copy of "Craft Cocktails by Val: Drinks Inspired by … Continue reading GREY GARDENS COCKTAIL – SERVED BY "VAL"
Hier geht's zur deutschen Version dieses Posts Whenever I'm visiting my hometown Hamburg, I check out new bakeries. Two years ago I noticed people lining up in front of Bäckerei Jochen Gaues, in Eppendorf quarter, where my Mom lives around the corner. Taking this as a good omen, I joined the waiting line. The shelves … Continue reading GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS
Hier geht's zur deutschen Version dieses Posts Before my friend "The Rye Baker" Stanley Ginsberg went on his mission promoting European rye breads to American bakers, he had published another remarkable baking book: "Inside the Jewish Bakery - Recipes and Memories from the Golden Age of Jewish Baking". I was among his test bakers. One … Continue reading POLISH POTATO BREAD – A FAVORITE LOAF FOR WORLD BREAD DAY 2017
Hier geht's zur deutschen Version dieses Posts This month Mini Oven challenged fellow Fresh Loafers to create a special bread to commemorate the upcoming total eclipse of the sun. Spurred by astronomic ambitions I began to ponder how to go about this. Just a new bread? Where was the connection to the total eclipse? A … Continue reading SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT
Hier geht's zur deutschen Version dieses PostsWhen I started reading American cookbooks and food magazines, I noticed that their recipes almost always call for large eggs, whereas the typical egg in German recipes is medium-sized (Kl. M).Though (supposedly) everything is bigger in the US, I was wondering about this. Why should American cooks and bakers … Continue reading IS ONE EGG AN OEUF? – EUROPEAN-AMERICAN EGG "TRANSLATION"
My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my Omi's German Pancakes.Emperor Franz Josef loved Kaiserschmarren I always cook a whole batch of them, even though we are only two, … Continue reading ROYAL TREATMENT FOR LEFTOVER PANCAKES – KAISERSCHMARREN
Hier geht's zur deutschen Version dieses PostsWhen I heard about breads made with spent grains - leftovers from beer brewing - I was fascinated.How interesting! But, where on earth, could you come by those mashed grains, unless you worked at a brewery? We have two micro-breweries in Bar Harbor, so I left a message, asking … Continue reading BREWER’S BREAD WITH SPENT GRAINS