baking bread
This dense and mild sourdough bread has a lot of sweetness to it. With a dash of lavender it really stands out from the usual bread I make though still fits for most toppings. Thanks for the inspiration Hauni.
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bread baking
Pide is a Turkish bread. In this variant I filled it with potato cheese and onions. Other variants will follow soon.
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baking bread timetable
This is a simple most basic timetable for my sourdough breads.
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bread baking
This recipe is based on the easter bread recipe my mom used to make. Basically its a sweet potato based milk bread. It is great with marmalade but also amazing with easter ham and horseradish.
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bread baking
Pita bread was on my todo list for quite a while. As it forms one big air pocket in the middle during baking it is super easy to fill. The main goal for this project was to bake pita bread in big batches and freeze them so one can toast them up at any given time.
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bread baking
I’m not that into burgers, though I do make them once in a while. I’m still messing around with a good patty though I finally managed to make great burger bread. The recipe is actually very simple and pretty easy to make. You do need a bit of time for two resting periods though so keep that in mind.
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bread baking
I used to make Kebap Döner quite often, though only with bought flat bread. I tried to make some myself and realized that, hands down, that bread is now the most important ingredient for self-made Kebap.
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bread
This is my second fast naan bread recipe. This version is quite distinct from the old one and might not be the best fit for fat, heavy dishes. But for salads or together with humus this one is just so much better.
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bread baking
Another bread variant, this time with pumpkin seeds. I used quite a bit of full spelt flour and tried to get a better crust, which turned out especially well.
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bread baking
Wraps on their own are not really that tasty compared to other flat breads such as naan. However, they are very diverse as once can fill them with pretty much anything. The trick is to get them as thin as possible but still soft wo one can roll them easily afterward.
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bread baking
I recently ran out of bread, though graved for some wheat based side dish to a salad. Usually I go for my fast naan bread in such situations though I decided to try something new. The result was a mix between the naan bread and a tortilla recipe I’m currently experimenting with. And it was delicious!
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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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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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spices bread
This bread spice is very commonly used in darker austrian bread. Personally I do not use it that much, though I enjoy it from time to time.
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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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