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New York Deli Rye
Let’s use the freshly spawned rye and einkorn starter to bake a delicious NY Deli Rye Bread.
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Ötzi’s Favorite
We spawned a new sourdough yesterday, now let’s use it to bake a fluffy and healthy bread with 4 different grains.
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Spawning Sourdoughs
While you can basically bake any bread with just one kind of sourdough, it sometimes makes sense to add another one. Instead of starting a new sourdough and waiting 1-4 weeks for it to reach maturity, just spawn one from an existing sourdough!
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Frikadellen – German Meatballs
Do you know Frikadellen? They’re german meatballs and great for picnics or a quick meal when you have a batch of them in the freezer, ready to be served at a moment’s notice.
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Let’s talk about… oils and dairy fats
I love a splash of olive oil in my pizza dough, a spoonful of yogurt in the dough for my burger buns, or a bit of butter in the dough for my toast. And there’s a reason for it. If you want to know more, come on over and I explain.
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Sweet Pretzels for St. Martin’s Day
Come on over and bake sweet pretzels with me. Enriched yeast dough flavored with lemon and vanilla and sprinkled with pearl sugar. Yummy!
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Baguettes with a touch of rye
Join me in my kitchen and let’s bake baguettes together. These have a little bit of rye added for a flavor boost and you’ll even see shaping and scoring videos.
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Let’s talk about… grain storage
We already talked milling and sifting. Today I’m telling you all about how I treat and store my grains so they’re safe from bugs and rodents.
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Lemon Curd and Poppy Seed Rolls
Do you like cinnamon rolls? I have something even better: lemon poppyseed rolls: a sweet dough filled with lemon curd and poppyseeds, super rich and super zingy.
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Let’s talk about… why size matters
Size matters! I’m talking particle size in home milled flours. Come on over and I show you how to make your own wholegrain semolina, bread flour equivalent and even something that resembles all purpose flour.
Sourdough and Heavy Metal 