Category Archives: This and That

November 12th, 2017

It’s time for Stollen baking…

stollen2[3]

I don’t have to check the calendar to know we are in the middle of November. A short glance in my blog statistic shows me that from day to day the click number for my Stollen recipe rise strongly. And I knew that you – just like me – started to plan baking stollen now.  And while I’m since years happily baking my favourite moist Christstollen I posted some recipe variants in the last years, too. To give you a guide to recipes and tips is here a overview where you can find it: Continue reading

April 24th, 2017

Brotzeit 2017- Update

A short Update for all who wanted to know when my free baking workshops at the Brotzeit will take place:

 

  • The course for children takes place from 11:30-12:30 and we will bake “Sweet Turtels” from a sweet braid dough.
  • The course for adults has the topic “regional rolls” and takes place from 13:30-14:30 .

 

Half of the slots can be reserved on the market day, the other half can be reserved beforehand by sending a mail to kochschule @ markthalleneun. de .

April 22nd, 2017

New dates for courses and a course review

Let us start with two organisational comments: the new baking course dates are online, including one including one shorter (and less expensive) course for all who wants to have short glance in the world of baking bread.  For the May course“Brötchen und Kleingebäck” only some few spots are left!  And as the blog lost all thumbnail pictures when splitting up the languages, I now finally linked all thumbnails to the posts, so that the visusal recipe index is working mostly again. This 750 post I had to relink showed me once again how many variants of breads I have already collected here. It is amazing how many different breads you can bake with the pure basics water, flour, salt and yeast.

And some of this variability of bread we tried in the baking course at the beginning of this month. We transformed about 25 kilogramm into 50 Breads, 9 braids and about 110 rolls. And we covered everything from a light and fluffy whole spelt bread, wheat breads and hearty rye breads. And like the last times we designed together a unique “course bread” while I demonstrated how to create an own bread recipe.

Zeit zum Brotbacken 3_thumb[2]

Continue reading

March 30th, 2017

Brotzeit 2017

Brotzeit

I’m exited! I just booked my train ticket to Berlin as I’m going to give two free one-hour workshops at the bread market “Brotzeit” end of April. So mark the 30. April in your calendar! More Information will come soon.