February 20th, 2014

Basler Fastenwähe

Basler FastenwäheSince last year I plan to bake “Basler Fastenwähe”, a special bread which is bake in Basel during Three Kings Day and Carnival. It is made with a very rich dough with a lot of butter,  similar to the swiss butter braid, glazed with egg and sprinkled with caraway.

The form with the four cuts is made with a special tool named “Faschtewaije Yse”. But I don’t own one and so I used a small trick and made the cuts with a not longer used (and very welled cleaned) credit card. The card has the perfect size and making the cuts worked very well.

I liked the Fastenwähe very much, they are very delicious with a rich buttery flavour, which is especially good when the bread is still a little bit warm from the oven!

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February 16th, 2014

Weekend Rolls

Wochenend-Brötchen

After all the sweet posts something hearty is needed here on the Blog!

At the moment I bake a lot of bread using my sweet starter because I’m still in love with my not sour sourdough. I hope it is not getting boring for you. But the sweet starter allows me even to make dough which can rise in the fridge for 24 hours or longer without degrading the gluten or getting to sour. I used a cold fermented dough already for this baguettes. My weekend rolls work the same way, the dough rise in the cold for 12 to 36 hours and whenever I need rolls on the weekend I take some dough out and bake them freshly. The recipe will yield 10 Rolls, but the recipe can easily be doubled. A perfect recipe for a lazy weekend!

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February 15th, 2014

Sweet Lassi

Süßer Lassi

Melanie from Mangoseele invited us to celebrate the first birthday of her blog with a blog event that fits to her blog Name:  Mango.

Sadly Mangos come directly after strawberries on my personal allergy list. And so I had to do what I always do: I left out the mango from the recipe to prevent red dots and problems with breathing. But what I made is delicious without mangos, too: Sweet lassi.

Lassi is a indian yoghurt drink which can be salty or sweet or made with fruits (and then preferably with mangos). It is a very refreshing drink and I order it at my favourite indian restuarant always together with hot curry dishes to ease the burn of the hot pepper.

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February 11th, 2014

Gaufres de liège with sweet Starter

Gafrauge de liege mit süßem Starter

I feed my sweet starter at least once a week to ensure that it keeps it mild flavour and it strength. But what to do with the excess starter if there is no need for bread, baguette or Germknödel?

In this case waffles are always a good idea. And I have a soft spot for Gaufres de liège and so I changed my recipe to fit in sweet starter instead of yeast. But be aware that kneading egg and butter under the starter can be a little bit messy. If you want to keep clean hands, a mixer is maybe a better solution.

The waffles taste as good as the original ones, maybe even better due to the preferment. The only problem I face now is that I have to find a new waffle maker. The plastic of my cheap one started to break into pieces. So if you have any suggestions for a good waffle maker?

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February 5th, 2014

Poppy seed Pastries

Mohn-Streusel-Taler

Before I decided to bake a nut cake for a spontaneous family meeting last saturday I planned to bake poppy seed pastry later the same day. I already mixed my sweet starter for the dough. But seeing my sisters family and my parents were more important and so I placed the well risen starter in the fridge instead.

The next morning I checked the starter and it smelled and tasted terrific with a complex but mild flavour. And so I decided that I would use it as I would use a Pâte Fermentée. It added a good flavour to the dough, and together with some yeast it helps to give the dough a good oven spring. And with a soft poppy seed filling and some applesauce and crunchy streusel it is a delicious Sunday afternoon treat.

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February 2nd, 2014

Nut cake

Nusskuchen

Some recipes are just what they seemed to be. Like the “simple and delicious nut cake” recipe which I found on Alex’ Blog Foto e Fornelli. The picture was very tempting and I made a mental note to try the recipe as soon as possible. And when my mum called to ask if we want to meet spontaneously at the weekend, I had THE excuse to bake the cake.

It was a good idea to make this cake because everyone liked it very: moist, nutty and chocolaty is a mixture that never fails! A new favourite cake of our family!

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January 30th, 2014

Oberberger Ärpelbrot

Kartoffelbrot

In the dialect of the region where I live – the Oberbergische Land – potatoes are called “Ärdäppel” which means earth apple. In a shorter variant it is drawn together to “Ärpel”. And putting some potatoes in a bread dough (which makes it to a Ärpelbrot – Potato bread) was a good idea to all times. In former times this helps to save precious flour (especially in regions where grains do not grow so well like here in the Oberbergische Land), and nowadays we like the effect which potatoes have on the bread, keeping it moist and making the crumb soft and tender.

It is a great bread for all meals, and with the curved slashes it is a beautiful eye catcher as well.

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January 26th, 2014

Baguette with sweet Starter

Baguette mit süßem Starter 2I planned to post about a potato bread today (something I will do later this week) but the result of an experiment I baked this weekend made me so enthusiastic that I could not wait to share the recipe with you!

It is a recipe for a baguette made with sweet starter – a very active but not sour sourdough – and a 24 hours rise in the fridge. The Idea to this baguette came to me when I taste a little bit sweet starter which I kept in the fridge for some days. The complexity of the flavour was fascinating. Despite the time the sourdough spent in the fridge it did not taste tangy or acidic. It has a mild flavour of lactic acid, like you would expect it in crème fraiche.  Beside that I could taste fruity tones and slight alcoholic taste due to the high activity of the yeast. It was a taste I wanted to catch in a bread!

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January 23rd, 2014

Spelt Poppy Seed Cookies

Dinkel-Mohnkekse

Sometimes I need a little bit of sweet in the afternoon to refill my energy reserve. Especially on long workdays I have the longing for a cookie to accompany my cup of coffee  to overcome my afternoon slump. And I like it most when the little treat in my lunchbox is then a homemade sweet, preferable made with whole grain.

This week I bake cookies with whole spelt flour and grounded poppy seeds, an idea I had in my mind since I baked the Mohnkipferln. Using whole cane sugar adds a delicious caramel note to the cookies while pinch of salt make the taste nicely round. A great cookie for a little break!

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January 18th, 2014

Germknödel with sweet Starter

Germknödel

I’m keep my little sweet starter which I created for baking pandoro in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30°C for 3-4 hours, until its volume doubles. This keeps the starter very active, but slowly the acidity is coming back. And so I decided today to refresh him by feeding him three times every three hours (similar as described here), which removes the tangy taste.

But that left me with some very active sweet starter which I didn’t want to throw away. And so I mixed it with some flour, milk, eggyolk, butter and sugar to bake “Germknödel” . I needed some patient, because the dough took its time to rise, so I would advice to use 5g fresh yeast to speed up the process if you are a little bit in hurry! I steamed most of them, but cooked some in water as well. Both worked fine, but like always I prefer the steamed version!

The Germknödel have very good flavour with some complex notes due to the starter but without any acidic tones! A delicious dessert or (that what we do) great treat on a lazy saturday afternoon!

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