Some years ago, when I discovered bread baking again after a longer periode of not-baking, one of the first breads I bake was the Farl a la Paul Hollywood. I found the recipe on Petras Blog, Chili und Ciabatta.
But soon I like Breads with long fermenation and preferments like sourdough, Poolish or Pâte Fermentée more then the quick variants and so I forgot about the farl.
This weekend, when I thought about a bread for our barbeque at work, the Farl sprang back into my mind and I decided that I would tweak the recipe. I added a Pâte Fermentée and reduced the amount of yeast.
The dough was very easy to handle due to the lower hydration then my usual recipes – a good bread for beginners – and the bread was everything I hoped. Thin crust, regular crumb, with the flavours of a slow rising bread and a hint of buttery taste.
Since I baked the 
It seems like I would spent each wake moment in the lab. I try not to spent the nights there, but I start very early in the morning and at the moment I work very often one day of the weekend, too. There is a silver line on the horizon, promising that I will finish the missing experiments very soon and that we can resubmit our paper in near future. For me this means although a well deserved vacation!
I don’t like it when I have left overs in the fridge. They tend to grow old and after some days I will throw them away. And I don’t like to throw away food! Normally I plan our meals so that we eat everything or that the left overs are enough to be packed as lunch at work on the next day. But this saturday there was some potatoes left. Nothing else, only potatoes. And we had a invitation for Lunch the next day, so cooking something with something with them was out of question.
Why did I wait so long until I tried this recipe? I don’t know! It is a simple recipe with three components that promise dessert heaven on earth: Meringue, cream and fresh fruits. And like 
The weekend two weeks ago was very rainy and grey, and after a exhausting week in the lab I was in a really bad mood. But instead of staring out of window and asking myself where the summer has gone I decided to do something that cheers me up. Baking something is always good to brighten me up and it is my favourite cure against stress and and bad moods. To knead a dough, to feel how it develops and becomes soft and silky, to see how the dough slowly rise and to smell how the tempting aromas fill the house when it bakes in the oven relaxes me and make me happy again.
Whenever 
Baguette spread with garlic or herb butter is a must have at a barbecue for me. But on the other hand eating always the same things is a little bit boring, too. So I take the challenge to find something that is new and exiting for our big family barbecue this weekend.
Ketchup should taste of fruity tomatoes, a little bit sour and sweet. When we were craving for a Curry Ketchup some time ago I filled through “Vegetarian Basics” from Sebastian Dickhaut and Cornelia Schinharl and found a nice recipe.