This Thursday we had once again a Disputation. After we prepared the traditional Doctor hat and Doctor wagon I came home late at Wednesday night and started to bake the Doctor cake. Normally we bake some kind of chocolate cake, but this time I felt very Christmassy and so I decided modify my chocolate cake recipe. Continue reading
If you did not bake a christstollen until now, you should do it now because a good christstollen should be stored for four weeks before eating so that the aromas can melt into each other.
I baked my Christstollen recipe which I developed two years ago. It is still my favourite.
Two years ago I searched still for the best method to form the Stollen. Now I have found a method that worked good for me: Continue reading
After bewitching kitchen and tartine bread this is the third and last guest hosting of Yeastspotting, next week you will find Yeastspotting back at Wild Yeast.
After preparing the roundup I am more then ever impressed that Susan does this every week!
And now enjoy the roundup!
Autumn means for me nuts, especially hazelnuts and walnuts. But I bake already a Potato bread with walnuts, Apple-Hazelnut Bread and Pain aux Levain aux grains mélangés e noisettes. And before everyone (including myself) get bored with so much breads with nuts I decided to bake a bread with cider for BreadBakingDay because Apples are strongly connected with autumn for me, too.
The recipe I created included a small portion rye, just enough for some nice taste but not enough to challenge my stomach. I used some rolled oats and whole wheat flour, together with grounded caraway seeds which gave the bread a very nice taste. And spiced bread belongs to autumn/winter for me, too.
I liked the bread very much, especially with a hearty cheese and homemade mustard.
Scones are my new favourite for a easy snack on sunday afternoon when I longing for something sweet. The raspberry scones I made in September tasted great and so I wanted to try another variation. When I saw that the last apple from my parents garden started to shrivel a little bit I decided to make apple scones with some whole wheat flour, almonds and some “winterly” spices. It is not Winter now but the last mornings were ice cold, and so cardamom, allspice and cinnamon seemed to fit very well.
The Whole wheat flour and the almons at a little bit more substance to the scones and the apple balance nicely tart and sweet.
I like the scones best with some cranberry jam and a cup of Earl Grey tea.
Give me a drum roll, please! We have a winner of my Advent caleder give away!
I gave a number to each email I get for the give away according to the order I get them, and then generate a number with Random.org .
Number 9 is the winning number and this number belongs to Rute of Tangerine.
Congratulations!
Thanks you again for all your nice comments and Congratulations to my Advent Calendar! Because some of you asked me where you can buy the calendar: you can buy it at booksstores in Germany and of course in the Internet(Amazon, Buecher.de, Thalia, Weltbild for example).
Some time ago I saw a delicious looking bread that Judd baked: Pain aux levain aux grains melanges. I’m in love with breads containing mixed seeds and so I put the bread on my todo list.
This week I managed to bake it, finally – but with some adjustments. The sunflower seeds vanished magically before I started to bake bread and so I replaced them with hazelnuts. I love hazelnuts in autumn breads so for me the change was not so hard. Normally I have grains for home milled whole grain flour and white flour with Type number 550 so I adjust the ratio between the different flour types, because the flours I used had different Type numbers compared with the ones that Judd use.
The bread I get is delicious, full of flavors of sourdough, nuts and seeds and with a moist crumb because of the soaker.
If you want to win my Advent calender you have still time to do enter your name here until today night (13. November 2011, 23.59 Uhr).
Three Years ago I published my first post on “Hefe und mehr”. I never thought that Blogging would be a permanent part of my life. I love the nice contact to other bloggers, all the lovely comments and all the memories I keep here of things I bake and things that happend in my life. Continue reading
Its nearly two weeks ago that I posted a recipe! At the moment my work is once again consuming most of my time, but hopefully this part of my Ph.d. thesis will be finished successfully in soon future. I will tell you more about it then.
The bad thing with stressful days is that it makes me always susceptible for colds. After I had a really bad at the beginning of October the second cold for this month sent me last week straight to my bed again. I drank a lot of tea, eats a lot of vitamins and now the fever is gone. I am just still very hoarse and coughing badly.
But I am fit enough once again for reading blogs and for baking. Paule baked Quitten-Schuedi this weekend, a cake with yeast dough and quince sauce. I liked the Idea of using some of last years quince sauce I had still in the freezer. I need new space to freeze my share of quince from my parents garden that at the moment is still waiting in a small laundry basket in my kitchen. Continue reading
Krustis are wheat rolls which get a vey crisp crust because of their form which cause their crust to crack unregulary in the oven.
The rolls are very easy to form and they look very nice.
I choosed a similar recipe for my variation of Krustis as I used for the “Normal rolls”. But this time I add more Butter to the dough and this higher fat content makes the crumb softer. I think I come closer to my ideal roll!
The poolish and the fact that the dough rise slowly overnight give the rolls a very nice complex taste.
This rolls have the potential to become my new favourite Breakfast rolls.