Category: Random Tidbits
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Let’s talk about… how to bake waffles in cast iron
Baking waffles in a modern, electric waffle iron is easy. But baking them in cast iron without all the convenient little helpers, things are a bit more challenging. But they don’t have to be if you know what to do and what to watch out for.
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Let’s talk about… Quark and other dairy products I use
I promised to tell you how to make quark, skyr and other dairy from scratch because it’s not available everywhere in the world. Well, here it is, just no process photos yet. Because… reasons.
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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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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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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.
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Let’s talk about… home milling
Do you buy your flour or do you mill your own? I started milling my own flour about four years ago and have never looked back. Took some getting used to though, because working with mostly wholegrain has a few challenges. Those are easy to overcome though.
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Let’s talk about… baker’s percentages vs. cups
Are you a cup user or a baker’s percentages person? In this random tidbit I explain why I don’t like cup recipes and why I use baker’s percentages in my recipes.
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Let’s talk about… bread knives
You baked a perfect bread, the crust is crackling, the crumb super fluffy, but when you try to slice it you end up with a pile of crumbs and crooked chunks. Come on over and I show you how to recognize a proper bread knife and what you can do to get perfect slices.
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Let’s talk about… baking in wooden 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…
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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…
Sourdough and Heavy Metal 