I am back from my holidays and I am back in the chaos. The lab I am working in is moving into a new building and after two years of postponeing the university preponed it now. So instead of having a whole week to pack my stuff in lab only the weekend was left. When we came back I go dirctly to the lab. I was so relived that I sorted everything in advance!
The moving itself was very exhausting and I was to tired to write something in my blog or even to read other blogs. But the main part is now done and today I have a day off because we have a security inspection. We Ph.d. students should stay away because the less persons are around the less mistakes can be done (like entering a lab without labcoat).
So I have time for answering comments, reading other blogs, writing new posts and enjoying Susans weekly Yeastspotting. Of course I bake a little bit, too. A soft whole wheat potato bread! Continue reading
I do not like frozen cream puffs that you can buy in all supermarkets. They are too sweet and the dough is to soft after defrosting. So I decided today, that I would like to create my own cream puffs . The recipe for Pâte à Choux is from Michael Suas “Advanced Bread and Pastry”, the filling is the same like the filling of Brioche tropezienne.
The size is the same as from the frozen mini cream puffs. They are perfect snacks with a cup of coffee. Continue reading
Since last BBD I have a lot sweet breads on my toDo list. Especially raisin cinnamon breads are on top of the list. But raisins are a minor problem here. My boyfrind is sure that raisins are murdered grapes. He always tells me that it is better to eat them fresh. 🙂
So I decided to replace raisins with almonds. The recipe was inspiered by Steve and Sara.
The Bread taste so good! And when I toast it the whole kitchen is filled with cinnamon fragrance. Continue reading
It’s clearly autum: in the supermarkets I see the first christmas cookies (thats cruel! I don’t want to think about christmas yet!) and the shelves are filled with pumpkins! I love pumkins, they are my favorite vegetable in autum! Today I cook pumpkin gnocchis. I found the recipe onNicole Stichs Blog Delicious Days.
I change the recipe at two points: I did not use the potato ricer but my foot prozessor, because this is much easier to handle. The second change was that I use not all purpose flour but bread flour. The reason is an easy one: I had only bread flour at home!
The dough is very sticky, but like the Ricotta-Gnocchi it is easy to roll the dough when the counter is well floured. With sage butter it is a delicous dish. Continue reading
My family loves baking, and Sarah, the best friend of my little sister, loves it, too. So our last Mother-Children-Friends-Day had a motto: Bread baking. We bake pretzels and Kaiser rolls. Baking in a group is so much fun!
I found a recipe for Kaiser rolls some time ago at chefkoch.de, and bake and blog about it, but I was never really satisfied with the taste. I missed the complex flavors that the diffrent types of preferments give to a bread.
So I create my own recipe for Kaiser rolls: with pâte fermentée, less yeast and more time. And that improves the flavor so much! Continue reading