Sometimes I create a recipe while checking the leftovers in my fridge. This time I found some buttermilk, I had use in very near future. So I thought: well, I have a poolish ready to bake, so why do not make some bread with buttermilk and honey and maybe some whole wheat.
I wrote down the recipe befor I started baking, so I don’t forget what I did and so I can share my recipe for seeded mini-batards.
They are like a good whole wheat roll should be,having a soft crump under a crispy thin crust, covered with flaxseeds, poppy seeds and sesame. Continue reading
For a day trip with my parents I planed to bake something sweet for our picnic. Because my mum suffers from Fructose malabsorption sweet things are always difficult. Fruits are forbidden, as well as anything else that contains high amount of fruit sugar like honey or maple sirup. Even vegetables like tomatos, sweet red pepper and Carrots are bad for her.
So I deciced to to cream cheese swirls for us. But in the supermarket I realise that cream chesse contains carrageen and carobin. I was not sure, if these incredients are allowed, so I buyed ricotta and curd instead. Continue reading
Nick of IMAfoodblog choosed a simple – but also difficult- theme for Bread Baking Day : “Something You’ve Never Made Before.” It is a simple theme because there are a lot of recipes I altways want to try – the difficult part was to pick one recipe.
After some musing I decided to try pretzels. Real pretzels made with real caustic lye of soda like the pretzels my grandparents always brought after visiting relatives in swabia. This pretzels are my standard with which I compare every pretzel.
I do some Internet research for a recipe, but at the end I decided to use the recipe in Michael Suas “Advanced Bread and Pastry”. The recipe use poolish, what it is not original for sure, but none of the recipes in the book I tried untill now failed. The only thing I miss in the recipe was how long I should place the pretzels in the lye. Continue reading
Bread baking is something very infectious. After reading my blog for some time my little sister started to bake bread, too.
But then she send me following email:
“After kneading 8 min, my cheap mixer starts making weird sounds. I fear it will explode! I am just want to tell you that I am afraid of explosions!”
And as a loving sister I did not want to risk her life by exlpoding mxers! So here a recipe you can knead easyly knead by hand (I tested it) and that do not need special baking equiments. Continue reading
Is there anything more delicious then waffles to a cup of coffee? Normaly I bake “Bergische Waffeln”, a round waffle consisting of five hearts which is very common here. But this time I thought about doing a dough with yeast and so I decided to bake Gaufres de Liège. They contain pearlsugar which caramalise during baking. We ate them once in belgium and they are so delicious.
For the dough you need a coarse pearl sugar, but this is not avialable in germany. But there were some sugar cubes from the streuselbatz I bake for Bread baking day left, so I used them instead. The recipe I found asked for a huge amount of yeast, something I do not like. So I decrease the amount of yeast but allow the dough to rest longer instead and decrease the sugar amount, too.
Baking was very easy and they taste as good as I remeber! Continue reading
It is a kind of tradition now: once a week we make some icecream at work. When the lab heat up to 30°C and water condens on tubes at the ciceling to fall down on my head, it is a little treat for us to stay motivated!
This week we did a Coffee-Caramel-Icecream, and we had to be creative, because a coffeeroom did not provide the same things then a kitchen. We have no espressomaschine, so we have to make coffee with our senseo.
But the ice cream was great. It has a strong coffetaste with a hint of caramel. Continue reading
Da wir einen neuen, schnelleren und auch noch günstigeren Server gemietet haben, muß dieser Blog umziehen. Für den Moment sind daher alle Kommentare deaktiviert, ich hoffe aber, dass bald alles wieder wie gewohnt läuft!
We are moving to a new, faster and cheaper Server, so I had to deactivate all comments. I hope, i am back soon!
Wir sind wieder da!
We are back!
Deb from Smitten kitchen posted last year about cold-brewed coffee. I read the post just now, and was fascinated. It sounds so simple, mix grounded coffee with cold water, let sit over night and then strain. And it should taste less bitter and sour then cooked coffee that cooled down. That sounds very promisinig to me.
I love trying new recipe and I love coffee, so I walk in the kitchen direktly and mix water and grounded coffee. The next day I strained the coffee and fill a glas with homemade vanilla icecream and coffeextract. I ignored the part in the recipe saying mix extract with equal amount of water or milk because I like this espressolike taste of the extract very much.
Then I taste and now I can tell: Deb is right! It is the best Icecoffee i ever made! Continue reading
I planed to bake Bäcker Süpkes Pumpkinseedbread last weekend, but when I take out the pumpkinseed tin there was nearly no pumpkinseeds left. I think I know the person how eat the seeds (it is not so hard to guess in a two person household :-D). Because it was sunday, I had no change to get new pumpkin seeds.
Luckily I had enough sunflower seeds, so I bake a sunflower seed bread instead. I increased both the amount of sunflowerseeds and of sesame and left out the nutmeg (well, I forget it, to be honest) and use only wheat and no spelt.
At the end it is now a Sunflowerseed-curd cheese-bread inspired by Bäcker Süpke instead of his Pumpkinseed bread.
Thanks everyone for participating! I am still stunned from all of this delicoius entries. What a delicious breakfast table! It gave me a lot of ideas of what I want to bake in near future. I think I have to start on top of the List and bake my way down to the bottom.
I recived 48 entries from 13 countries: Germany, Brasil, United States, Saudi Arabia, UK, India, Italy, Spain, Austria, France, Canada, Guatemala, Portugal. I did not sort the list but place the entries in order of submission.
I try to leave a comment on every site, but on some it was not possible, because I did not own the right type of account. So let me tell here again: You all did a great job, I enjoy reading each post and seeing all of this delicious breads!
The host of next Bread Baking Day is Nick from IMAfoodblog. The announcement of the theme will be online on 6. august so make sure you visit their page then!