-
German Nut Bars (Nussecken)
I’m no stranger to baking what other people call “christmas cookies” in august, but that was only kind of what I wanted. I ended up making German Nussecken, a sweet nut bar that goes great with coffee or a cup of tea. Come on over for the recipe.
-
Let’s talk about… baking in wood frames
You don’t necessary need a baking pan for breads, if you’re handy, you can bake your bread in a wooden frame and copy a multitude of traditional german recipes that come with the typical crustless sides and very prominent top crust. Making your own baking frame is easy, using them takes a bit of a different approach though. Come on over and I show you how to do it.
-
Handbrot / Hand Breads
Come on over and I show you how to bake hand breads that you can fill either sweet or savoury. Today’s batch is stuffed with mexican style pulled beef and melty cheese.
-
Let’s talk about… bread pans
As much as I love free-forming my breads, certain recipes require a pan: very soft doughs made with ancient grains, whole rye breads like pumpernickel, or super soft milk breads, just to name a few. I went through several different pans made from several different materials during my baking years, and eventually found out that […]
-
Rugbrød – Danish Rye Bread
A danish rye bread is a dense and chewy bread, stuffed with whole grain kernels and lots of sunflower and linseeds. It takes about 2 days from prepping the ingredients to finally tasting the first slice, but there’s actually very little hands-on work involved. If you want to enjoy such a slice of healthy, heavenly goodness for breakfast, come on over. I show you how to do it.
-
Tarhana Twisters
I used homemade tarhana to make garly, twisted baguettes with a crackly crust and soft crumb. Come on over if your want to know all the details.
-
Tarhana – a very special instant soup
I made tarhana with sourdough instead of the usual yeast and the fermentation was done incredibly quick. I use the tarhana not only for soup, but also for baking. It’s a great thing to have on the shelf.
-
Let’s talk about… pizza stones and baking steels
You want to know why I’m baking my freeform breads on pizza stones or baking steels and even place most of my bread pans on them? Let me explain!
-
Sandwich Bread half and half
Let’s bake one of my favorites, a freeform sandwich loaf made from half all purpose and half whole rye flour, leavened with lievito madre.
-
Let’s talk about… proofing cloths
Let me show you how to use a couche, a heavy linen proofing cloth, when baking baguettes or rolls. If you’re interested, follow the link. See ya!
Sourdough and Heavy Metal 