January 11th, 2014

Three Grain Burger Buns

Dreikornburgerbrötchen

I love homemade (vegetarian) Burger. And when really everything – from burger patty to the bun – is made by myself, it did not longer deserve the term “fast food”.

To push this dish to the healthy side, I bake the buns this time with 50% whole grain flour. The whole grain flour is a mixture of self milled spelt, wheat and buckwheat. This is not only healthy but it adds a deep nutty flavour to the buns as well. The only problem when baking with whole grain flour is that they tend to get dense and dry. To prevent this I made a hot soaker with some of whole grain flour and used the rest for autolysis so the bran could absorb as much water as possible.Adding some sourdough starter from the fridge as well as some malt helps to create round flavour.

The buns were great, with a soft and tender crumb, and together with some lentil cauliflower patties and a lot of lettuce and tomatoes they were a delicious dinner. And the leftover buns tasted good as breakfast roll with some honey or marmalade, too!

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January 5th, 2014

Ofenschlupfer with Vanilla sauce

OfenschlupferTo blog about todays lunch is not really necessary because I posted the recipe for Ofenschlupfer, the swabian kind of bread pudding, already more then two years ago. But on the other is this my favourite leftover bread recipe and I’m pretty sure that we are not the only ones who are left with more then one or two slices of leftover bread after the holidays. I collected a slice Pandoro and some leftover New years pretzel for this, but old buns are although great for this.

I cut everything into thin slices, put it in a casserole and soaked it with a mixture of milk, egg and sugar. After baking for 45 minutes I had a great meal without a lot of hassle, something that is perfect when I still have to struggle with my lingering cold!

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January 1st, 2014

New years pretzel 2014

NeujahrsbretzelI hope, you all had a good start into the new year!

We spent our new year’s eve very quite with hot tea instead of sparkling wine because I had to fetch a bad cold – but that’s a kind of unforgettable new year’s eve, too 😉

But (and that should proof once again that I’m crazy) I decided to ignore the fever for a while because I can not start a new year without a homebaked new year’s pretzel! And so I take out a leftover sweet starter I kept in the fridge for 5 days. The Starter didn’t mind the time spend in the cold and tripled in size after feeding in only three hours! I then mixed the dough and trusted the sweet starter once again to be enough for a proper rise. The longer time it need to for rising and proofing was perfect for me so I could sleep in between 😉 If you want to speed up the recipe, at a little bit of yeast. Or make half of the recipe of the swiss butter braid instead, which yields a great bread, too.

The pretzel is very delicous, with a soft crust and a fluffy crumb, just the prefect way to welcome 2014!

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December 29th, 2013

Pandoro (pure Sourdough)

Pandoro

Since I tasted Pandoro many years ago I’m madly in love with this cake/bread. I love the light crumb, the flaky crust and its taste of vanilla and butter.

Until now I baked two different recipes: The Pandoro from the sisters simili which I found on Chili und Ciabatta and the recipe  from the SFBI,  which Susan published on Wild Yeast. The Pandoro of the Simili-Sisters is a yeast based one, with the butter laminated into the dough, while the SFBI-Recipe uses both sourdough and yeast and the butter is kneaded into the dough.

This year I dared to create my own recipe, with laminated butter for a crumb that can divided into long strands. It is risen with the pure power of a sweet starter. Continue reading

December 29th, 2013

Sweet Starter (new version with adjusted amounts)

A sweet Starter, sometimes called italian starter as well, is a sourdough which rises very strong due to high temperature and frequent feeding. The yeasts in the sourdough develop very strongly under this conditions, while the bacteria produce less acids. This yields into the very mild taste of this starter.

For my Pandoro-recipe I needed more sweet starter then the old sweet starter recipe would yield, so I adjust the amounts here. But that is the only thing that changed!

After two days of feeding after the sweet starter schedule, the starter should be able to triple its volume in four hours. If it can not, you should elongate the feeding for another day!

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December 27th, 2013

Country bread with sweet starter

Topfbrot 2 I love to bake Pandoro, but in the busy Christmas time I do not always find the time to prepare the time consuming Sweet Starter. But this year I had enough time for it during the holidays. A Sweet Starter is an extremly active sourdough which is prepared by feeding a sourdough every four hours and keeping it on 30°C. This shifts the sourdough to the yeasty side and creates a sweet tasting sourdough with only hints of yoghurt flavour. And it makes the starter very strong, and  so my starter was finally able to double its size in two hours. Such an active starter is a very nice thing and so I decided to increase the amount during feeding until I could use a part of it to start a preferment for a bread. I mixed the preferment in the morning and after four hours the sourdough more then tripled it size and was ready to use. And so I mixed a dough, fermeted it for three hours and then I proofed the shaped loaves overnight in the fridge.

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December 23rd, 2013

Chai Syrup

Chai Sirup

Who still needs a present for Christmas has to hurry up now. A delicious last minute present for people with a sweet tooth is this Chai Syrup. And with a flask of Chai Syrup the next Chai Latte is just a question of warm (maybe frothed) milk.

For the syrup you just need some black tea, some spices, water and sugar and ten minutes time. And then you can fill your syrup into glasses or flasks and wrap them up for Christmas. Or you keep a flask for your one…

 

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December 22nd, 2013

Potato Rolls out of the bottle

Kartofflbrötchen

This year you can buy a lot of different bread mixes backed in Weck-Flasks. Even our book stores sells them. When I studied the flasks there I realized that they charge ten Euro for 750g of flour, yeast, salt and some spices or seeds! Really, ten Euro? I mean, ok, the Weck flask would cost something about two Euro. But then there are still 8 Euro left for a little bit of flour.

Home again I grabbed an old juice flask and filled it with layers of wheat flour, rye flour and potatoe flakes.  I used the organic instant mashed potatoes from Alnatura which consists only of dry potatoes flakes, salt and spices. Filling the flask took its time, so choosing one with a wide bottle neck would be better! The 500g of flour, potatoe flaks, yeast and salt cost me about 1,20 Euro and the flask was for free. And it is a nice present, even a last minute one, as long as you have the ingredients and a flask/glass with one litre volume at home.

Of course I test-baked the recipe, too! And I was surprised about the potatoey taste of the rolls, and I like their moist crumb and crisp crust very much, too. Maybe I should rethink my “no instant mash potatoe-rule” in favour for easy potato rolls!

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