SOURDOUGH 101 – HOW TO TAME WILD YEASTS & KEEP THEM HAPPY

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 →

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 →

HAVE SOURDOUGH, WILL TRAVEL – OAT PORRIDGE BREAD WITH TOASTED ALMONDS

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 →

MODERNIST BREAD – GORGEOUS BOOKS, BUT SOME CURIOUS FLAWS

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 →

COCONUT CREAM PIE FOR INTERNATIONAL PI(E) DAY

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 →

GREY GARDENS COCKTAIL – SERVED BY "VAL"

"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" →

GERMAN SUNFLOWER SEED SQUARES – HEARTY SOURDOUGH ROLLS WITH RYE & SEEDS

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 →

POLISH POTATO BREAD – A FAVORITE LOAF FOR WORLD BREAD DAY 2017

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 →

SOLAR ECLIPSE BREAD – A CRUSTY SESAME LOAF FOR A RARE EVENT

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 →