My sourdough slumbered for some time in my fridge so it was time to reactivate it and bake something with it. My last breads were simple ones without any seeds. So i decided to bake a flaxseed bread with sourdough and pâte fermentée. The pâte fermentée gives the bread a mild taste, what is better for me because sour bread makes my stomach aches.
I did not found a recipe for such a bread so I had to create a recipe of my own. The resulting breads was very tasty, moist with hint of nuts. We take one of the three breads to my boyfrinds parents for barbeque, and it was eaten completely 😀 Continue reading
It seems like we will have icecream regularly in our lab. 🙂 After we enjoy raspberry-red currant-icecream last week, everyone asked for more. We have now nice 25°C in lab, but that does not keep us from eating icecream.
It is really hot at the moment, so I do not want to spend more time next to a hot oven then necessary. But on the other hand I want to have freshly baked bread for the next week. So what to do? Baking only once this weekend, but then a great amount.
Sometimes I read something and then think: “I have to try this immediately!” But then time goes by and much later I remember again. One of this things is ice cream preperation with liquid nitrogen. When I read about it I thought: “What a cool idea!” But then I never thought about it up to now.
The hot and humid weather at the moment makes even me thinking that it is not a good idea to turn on the oven to bake bread. So I do the oposite thing: Making Icecream.
I like bread recipes, in which the dough fermented in the fridge overnight. The bread developes then a aromatic taste and it is easy to have freshly baked bread for breakfeast. The hard roll recipe from 
Like always I found on this weeks 