June 21st, 2009

Yoghurt and Honey 100% whole grain Bread

Like always I found on this weeks Yeastspotting a lot of breads I want to try. Especially the JMonkey’s Buttermilk and Honey Whole-Wheat Sandwich Bread from Toxo bread went on top of my toDo list. It sounds perfect for me: 100% whole grain and honey. Because I had some yoghurt in the fridge, that need to be used, I followed toxobread and mixed yoghurt with milk and used it instead of buttermilk.

The recipe yields a very delicious fluffy and moist bread, with a decent hint of acid from yoghurt balanced with sweet honey. The honey I used is a mild creamy summerflower honey and I get it from my boyfrinds granddad, who is beekeeper. Continue reading

June 21st, 2009

Rezepte ordnen mit Zotero

zoteroWer kennt das nicht? Da surft man von Food-Blog zu Food-Blog und entdeckt das eine oder andere Rezept, das man gerne irgendwann mal probieren möchte. Bisher habe ich mir die Namen in einer Worddatei abgespeichert. Aber das ist irgendwie kompliziert und unübersichtlich. Im Labor benutze ich ein Firefox-Plugin namens Zotero, um die Paper für meine Arbeit zu ordnen. Es ist einfach und sehr intuitiv zu bedienen. Wenn ich auf Pubmed nach Veröffentlichungen suche, erscheint ein kleines Symbol in der Address-Leiste, und wenn ich darauf klicke, speichert Zotero alle wichtigen Daten.

Da ich manchmal auch mit meinen Privat-Laptop arbeite, habe ich Zotero vor einiger Zeit auch darauf installiert. Und dann kam der Clou: Auf einem Blog erschien das Zotero-Symbol in der Address-Leiste. Zotero kann auch Blog-Einträge verwalten? Zotero KANN Blogeinträge verwalten! Continue reading

June 18th, 2009

Light Wheat Berry Bread

Today I worked just half of the day because around lunchtime the plumber should have a look at our bathtub.  While he was searching for leak I used the time to refill our empty breadbox. I choose the recipe for the bread already yesterday evening at Chili und Ciabatta: Light Bread with Wheatberries.

I changed the recipe a little bit, I reduced the yeast amount and instead of normal wheat I used Ebly (tender wheat). I like Ebly very much, because it needs just 15 min untill cooked. Perfect if I have not much time to cook.

The recipe is easy to do and the resulting bread is fluffy but has a distinct bite from the wheatberries.

And the plumber find the leak, too: the soap dish in the tub was not water-proof sealed! If tomorow everything is dry, too, then everything is finde 🙂 Continue reading

June 13th, 2009

15 min-Ricotta-Gnocchi

After I had my homemade Ricotta, I did directly the next thing on my toDo list:  Ricotta-Gnocchi.

Since Nicky of  DelciousDays posted them in her Blog I could admire them allready at the blogs of Petra (Chili und Ciabatta) and Claudia (Fool for Food). The gnocchi looked so delicious, that I had to try them. Because in both post they tell that the dough is very sticky I was not afraid and resist the whish to add more flour. To form gnocchi with this sticky dough is easy, when you follow the recipe: “Generously flour a board, take a big tablespoon of the dough and scoop it onto the board. It gets dusted with flour (dust your hands generously, too!), before rolling it into a finger-thick roll”

The gnocchi bear their name rightfully: I decided around 1 p.m. that I want to make them for lunch and we had them on our plates at 1.15 p.m.  A very delicious meal!

The recipe is enough for to with not to much hunger, if served with a great portion salad.

15 min-Ricotta-Gnocchi

  • 250g Ricotta (Stefanie 200g Ricotta plus 50g Quark)
  • 1 egg yolk
  • 1 generous Pinch salt
  • 40g freshly grated Parmesan
  • 60g flour

Discard liquid the Ricotta’s packaging may contain, then mix all incredinets with a spoon. The dough will be sticky, but if you add more flour now, the gnocchi will be dense!

To form the gnocchi generously flour the countertop, take a big tablespoon of the dough and give it on the floured countertop. Now dust it with flour and roll into a  finger-thick roll.

Meanwhile heat a large pot of water untill it simmer, add some salt and asd the gnocchi and stir carefully, so they don’t stick to the bottom. Cook them untill they floating on the sureface. This take 2 to 4 minutes. Take them out with a skimmer.

Meanwhile melt 1 Tablespoon butter and add some sage and salt. Mix it with the gnocchi and serve immediately.

June 13th, 2009


To make my own Ricotta is one of the things I have for a long time on my toDo list. I read a lot about it in diffrent blogs and it sounds not to complicated. The only complicated thing was to choose a recipe, because there are so many diffrent varients:  Claudia of Fool for Food used buttermilk, like Lauren of I’ll eat You,  Nick & Sara of IMAfoodblog used whey from their mozzarella production and the Hedonistin (Low Budget Cooking) grapefruit juice.

I also found variants using vinegar, citron juice or magnesium sulfate. For my first trial I choosed citron juice, but the Ricotta this recipe yielded hat a sour taste and it structure was similar to cottage cheese.

So I resarched a little bit more and found the comment von Ostwestwind (Küchenlatein) on Low Budget Cooking, that when using an acid like citron juice or vinegar you precipitate casein instead of globuline and albumine of the whey like in real ricotta.

So I need whey! Having not enough time to get whey by making my own mozzarella like  IMAfoodblog (though mozzarella making is now on my toDo-List) I buied a beaker of whey in the supermarket. And this time I was satisfied with my ricotta. Creamy with a very small hint of sour, very tasty!


yields 130g

  • 500g whey
  • 500g whole milk

Warm milk and whey to 70°C. Wait 30 min untill the precipitated Proteins comes up to the sureface. Ladle the curds in a sieve linned with a cheese cloth and let drain for 1 to 2 hours.

It should keep fresh up to 5 days in fridge, but my ricotta was used up directly, so I did not test this.


  • 500g Vollmilch (Biovollmilch von Rewe mit 3,8% Fett)

Molke und Milch in einem Topf auf etwa 70°C erhitzen. 30 min stehen lassen, bis sich die ausgefallenen Proteine an der Oberfläche abgesetzt haben. Diese in ein mit einem Tuch ausgeschlagenes Sieb schöpfen und 1-2 Stunden abtropfen lassen.

Soll im Kühlschrank bis zu 5 Tagen halten – soweit ist es bei uns aber nicht gekommen, da der Ricotta direkt weiter verarbeitet wurde.

June 8th, 2009

BBD#21: Pizzadough with Poolish

My pizza dough was fermenting in the kitchen, when I thought: lets check the theme for BBD#21! And then I could not belive my eyes: Zorra choosed for the second anniversary of Bread Baking Day the theme Pizza-Party ! Cool, I never had my post for BBD ready so early in the month! 😀

We have pizza ver regular since we have our small pizza oven Alfredo. He is a hot-blooded fellow and can heat up to 450°C (thats 842°F !) so he can compete with a real pizzeria oven. I found him while reading in a forum and fell in love with him immidiatly. Before we own the pizzaoven, I had to heat the bread baking stone for one hour before I could bake two pizzas! My ecological consience scold me every time because of the waste of energy. Alfrdo needs about 10 min to heat up and every Pizza needs just 4 min untill it is done. When I think about preparing dough in advance it is even possible to get a pizza when we came home lately from univeristy without order it somewhere. Continue reading

June 7th, 2009

Croissants with Pâte fermentée

For me, there is just one way to eat a croissant: Lukewarm with some nutella. But when I buy croissants in the bakery, they are cold. Of course I can place them shortly in the oven, but that is not the same. But there is a solution: Bake croissants by myself.

The last time I bake croissants I was not satisfied, because the croissants were not so fluffy like they should be. So it was time to try another recipe.

I decided to try a recipe that use pâte fermentée. It needs a lot of time, but most of the time is fermenting time in the fridge, so it does not matter to me.

To get fresh baked croissants on sunday morning, I started thursday night the pâte fermentée, friday night I prepared the dough, sunday i did the roll-in of the butter and formed the croissants. On Sunday morning I just take out the baking tray and placed the croissants in the oven. After all, it was not much work on each day, it just needed a lot of time!

But the outcome was perfekt: fluffy, layered, buttery taste … thats how croissants have to be!

Croissants mit Pâte fermentée

yields 12 Croissants

Pâte fermentée:

  • 125 g flour (Type 550)
  • 85g water
  • 1g yeast
  • 2 g salt


  • whole Pâte fermentée
  • 500g flour (Type 550)
  • 145g milk
  • 165g water
  • 25g butter
  • 15g yeast
  • 10g salt
  • 80g sugar


  • 225g butter

Mix all ingredients for the pâte fermentée and ferment it for 1 hour at room temperature. Then put the dough into the fridge for  at least 12 hours.

For the dough mix alle incredients aside the sugar and kneat them with the kitchen machine for 6 min at low speed.

Now ad the sugar in small portions and knead one minute before adding the next portion. Adding the sugar later helps to build up the gluten!

Put the dough into the fridge untill next morning.

Take out the cold butter and place it between two plastic foils. Then hit the butter with the rolling pin untill a plate has formed and the butter is softend.

Roll the dough to a square with an edge length of 30 cm x 45 cm and put the butterplate in the middle. Fold the doug over the butter and roll again.  Fold the dough in thirds (like a letter) and cool in the fridge for at least 45 min (better 1 hour).

Repeat the rolling, folding and cooling Steps for another two times.

After the last resting periode, roll the dough to an 40 cm x 45 cm rectangle

Cut the dough into 2 stripes of 20 cm x 45 cm and each strip into 6 triangle. Roll them up from the  small side.

Place them on a baking tray, cover it with clingfilm and place it in the fridge untill next morning.

Heat the oven to 225°C and place the tray directly out of the fridge in the oven. Bake for 15 min.

June 1st, 2009

Vanillacream Torte

This week it was my Dads birthday, but while the birthday was in the week, so we meet at the weekend for coffee and cake. I promise to bring a cake and after thinking a little bit, I decided to make a Vanillacream-Torte. The making was easy and luckily I took a picture because the summerhot car was not a good for the torte. The chocolade dekor on the top melted and the sides became soft. 🙁 Arriving at my parents place I storm inside without greeting and place the torte in the fridge. This rescued the rest of the torte. Luckily the taste was not harmed 🙂 and I have a picture to proof that once the torte looks nice 😉 Continue reading

May 27th, 2009


When I get my new copy of Bertinets “Crust” I discovered immediately the recipe for Bagels. It was one of the first recipes I had to try.

Since this time I baked bagels often, because we both like them very much and they are fast and easy to make. But in the last weeks I baked so much new recipes, that I neglected this recipe a little bit. So my boyfrind asked me this weekend, if I could make bagels again. Of course I could!

The dough is a very stiff one, so that the machine had to work very hard, but the good thing is, that you can work with the dough without sticking.

Another nice thing about bagels is, that you can refridgerate the formed bagels over night, at the next morning you just has to boil and to bake them, so you get fresh bagels for breakfeast without alot of work. Continue reading