bread baking
It is time for some new types of bread. This one has a higher sourdough portion which results in a dense consistency and more tangy and intense taste. The taste is good, but shaping it was a pain. It might be a good beginners bread though if you do use a bread baking form to bake it in.
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bread baking
Winter is coming and I do feel the urge to step up my baking game again. To do so I want to get a better feeling of fermentation times in relation to room temperatures by writing down the timetables for the baked loafs. This one I spiced with anise, caraway and coriander.
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pizza baking
Sourdough is inferior to any yeast based dough. Period. And while this does hold true for focaccia, I do make yeast based variants more often than I would like to admin. It is super easy and one of my feel good meals if I want some bread based meal fast.
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baking timetable bread
During summer we often reach temperatures up to 30 degrees in our kitchen. As sourdough develops way faster at those temperatures one has to adapt the timetable to get decent results.
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bread baking
Kornspitz was one of my favorite bread pastries as a child. I have not made them in years and never tried to it with sourdough. For a first try this recipe was a pretty nice success.
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bread baking
Bread shaping is an important step between bulk fermentation and proofing when baking sourdough bread. It was one, if not the most neglected step in bread baking on mine for nearly a decade. Though shaping your bread correctly can really up your game if done right.
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bread baking
This bread is heavily inspired by a German cooking blog. Usually I do not follow recipes that closely but rather figure them out by trial and error. Though this potato walnut bread did sound very interesting and was far from what I usually bake. So I had to try it.
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bread baking
Usually I love to use some whole grain flour in my bread recipes. This olive bread however is an exception. Its wheat sourdough base let the olives stand out visually as taste wise.
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bread baking
I used to make onion bread quite a lot during the first years of my studies. However, I somehow forgot about this type of bread until recently. Back then I used to mostly bake with yeast, though the taste is even better with a sourdough base.
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bread baking
This rustic sourdough bread is one of my most used recipes. I use it as a baseline when experimenting with fermentation times or different shaping methods. It delicious, great with sweet or salty toppings and stays fresh for at least a week.
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baking
My favorite vegan pastry. In general I always prefer the vegetarian ingredients as butter and milk over their vegan counterparts. This recipe however, thanks to tons of sugar and cinnamon, is one where the difference in taste is barely noticeable, even in a side by side comparison.
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bread baking
In general I love rustic sourdough bread. But from time to time I do enjoy white bread, especially for toasting. This recipe is yeast based and is really easy to do even if you have no clue about baking bread. A really good beginner recipe.
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baking timetable bread
By using the fridge for bulk fermentation as well as proofing this timetable for sourdough bread can be worked into a normal working day.
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baking timetable bread
This timetable aims to fit the process of making sourdough bread within 12 hours. Its perfect for a rainy day off work or during home office, if you can spare a few minutes during the day.
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bread baking
My attempt of creating a rosemary salt crust for baguettes (or bread in general). This can be applied to any kind of bread and works perfectly in combination with a proofing basked.
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baking
This is an amazing apple cake with a very high fruit content. It is very easy to make and does not take a lot of time. Heads up, the ingredient list is correct, so if (when) you come to that point where you ask yourself if you misread something as you have way too less dough for the amount of apples, just have faith and go along. Ps: thanks for the recipe Denize.
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baking bread
This bread is one of the main reasons why I started to write down recipes. This type of bread is not that forgiving and it did took me dozens of iterations and a ton and tweaking to get it perfect. Of course I did not write any notes down and half a year later I realized I can start from square one again.
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baking
Breakfast cereal. One of my most used recipes over the year.
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