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Weekend Rolls
After all the sweet posts something hearty is needed here on the Blog! At the moment I bake a lot of bread using my sweet starter because I’m still in love with my not sour sourdough. I hope it is not...
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Country loaf
Somedays ago I got a mail from a reader, asking me to help her to transform a recipe so she could proof the loaves in the fridge overnight. The main point to keep in mind when you plan to proof a bread...
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Birthday Bread
I baked a decorated loaf once again, this time as part of a present for my boyfriends grandmother (as I told before there is a birthday each week in April). But instead of using my normal recipe and...
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Aggertaler
Each morning when I take the train to cologne, I look through the window to see the beauty of our little river agger and its valley (Aggertal). An attentive Observer can see Great Crested Grebe dancing...
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Olive Fougasse
There are still recipes missing from my big batch baking day before easter. But I haven’t forgot about them! So here comes the next one: Olive Fougasse. The dough of this fougasse is in principle...
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Weizen-Dinkel-Stangen
This Weekend I planed to bake the Baguettes which Sara posted on her Blog. But when I mixed the poolish I ran out of white flour. It was already late evening, it was cold and raining and I did not want...
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Santa Claus Bread
My entry for the christmas party in the lab looked like that: Bread (of course homemade). That was an easy decision. It was more difficult to decide what to bake. We are a very international team and...
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Wholegrainy Wheat bread with sweet Starter
There are these days when I I have to realize after a look into the fridge that there is no bread anymore. Those days when there is no bubbeling sourdough waiting on the counter. This are the days when...
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Bread baking for Beginners XII: Rising a sourdough
The oldest method to rise a bread is using sourdough. As soon as water is mixed with flour, yeasts and lacto bacteria which can be found in the flour starts to proliferate. Soon the first bubbles can...
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Bread baking for Beginners XIV: The first Sourdough Bread
The new Sourdough is ready to bake our first sourdough bread. As a freshly raised sourdough is still a little bit weak, it makes sense to do one (or even better two) sourdough feedings at warm...
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Bread Baking for Beginners XVI: Eingenetzes Brot
“Eingenetztes Brot” would be Net-Bread if translated literally. But the origin from the word “eingenetzt” does not stem from the German “Netz” (net) but from “Nass”, which means “Wet”. And making the...
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Rose Bud Rolls
I hope that you did not start to think that there is no bread baked in our hose anymore. But the hot weather and the start into a new job make me bake less. So we emptied the bread drawer in our...
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Göppinger Bread
When I talked with my mum on the phone some weeks ago, she asked me if I had an idea for a recipe. She had a rye sourdough fermenting in the kitchen and was now looking for recipes (I know where I got...
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Bread Baking for Beginners XX: Whole Grain Potato Bread with walnuts
As soon as the weather change from summer heat to autumn cold I long for hearty breads with whole grains. A great combination is whole grain, potato and walnuts. For our bread baking course I promised...
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Seeded Whole Wheat Bread
This week was laborious and exhausting. And add this twelve hour workdays I was happy about the nourishing whole wheat bread that was waiting for me in my lunchbox in the breaks. A soaker made of...
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Irländer
Oliver asked in December if I had a recipe for a aromatic bread with 90% rye. The orignal bread named “Irländer” is a whole grain bread baked with sourdough only and is originated in Mannheim. As I...
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Leftover Bread
Sometimes, the best bread happens rather unplanned. Like this bread, which is a kind of a left over bread. It started when I was thinking about what to do with the remaining part of the “aromastück” I...
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Whole Grain
It makes me always happy to get my hands into flour and I enjoy it very much when I have the opportunity to bake more then one kind of bread. This weekend I baked busily as I wanted to have a...
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Oat Twins
The second bread wich I baked for the “Schwarzmarkt” was a oatmeal bread. My love for oat shines through one or the other recipe and so I made up my mind quite fast that a bread with oats would be a...
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Honigreingerl
I met Honigreingerl some time ago and they trigger my “Have to bake” reflex of immediately. They are small Austrian pastries which are filled with a honey and cinnamon mixture. In their crumb you can...
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