July 6th, 2009

Anouncing BreadBakingDay #22: Sweet Breads

breadbakingday22To my great delight Zorra from “1x umrĂŒhren bitte” asked me to host this month BreadBakingDay!

Bread Baking Day is a monthly event featuring bread and was created two years and 1 month ago from Zorra. We had a great Pizza-Party last month to celebrate its second birthday. Please visit the mouthwatering round-up on Zorras blog!
I thought long about the theme of this month and at the end I came back to my first thought: Sweet Breads. Although I love a good slice of whole grain bread for lunch or dinner, I prefer sweet bread for breakfast (especially on weekends).
So I would like to meet for a virtual breakfast with you and everyone brings the sweet bread she or he likes. You can bring Challahs, Blatz (a german sweet bread), Croissants, sweet buns … choose whatever you like (as long as it is bread and sweet 😉 ), then bake it and blog about it.

Continue reading

July 5th, 2009

Farmer rolls

It is really hot at the moment, so I do not want to spend more time next to a hot oven then necessary. But on the other hand I want to have freshly baked bread for the next week. So what to do? Baking only once this weekend, but then a great amount.

To keep the overview over the diffrent recipes I created a schedule on which I marked all fermenting, proofing and baking times. It helps me in the lab on stressful days and it helps in the kitchen also. Continue reading

July 4th, 2009

Red currant-raspberry-icecream

Sometimes I read something and then think: “I have to try this immediately!” But then time goes by and much later I remember again. One of this things is ice cream preperation with liquid nitrogen. When I read about it I thought: “What a cool idea!” But then I never thought about it up to now.

But when we were eating our last icecream at work, I remeber again and told my colleagues about it. One of them was as enthusiastic as I and so we started our newest experiment the next day, having all materials we need in our Cofferoom or in the lab.

Because we know our colleagues, we douple the “experimental instruction” not knowing that the nitrogen would froth the mixture! So we end up with icecream for two days. But when the temperature is about 30°C in lab, it is allways a good idea to have some icecream, isn’t it? 😉

The preaperation was alot of fun and a real event with a lot viewers. Continue reading

June 30th, 2009

Yoghurt icecream

The hot and humid weather at the moment makes even me thinking that it is not a good idea to turn on the oven to bake bread. So I do the oposite thing: Making Icecream.

When it is really hot I prefer slightly sour icecream: Raspberry icecream, citron icecream, buttermilk icecream or yoghurt icecream. Today I make yoghurt icecream, very delicious when served with some fresh fruits.

If you like a more sweet icecream, you should increase the sugar amount, because this icecream is just slightly sweet. Continue reading

June 29th, 2009

Rolls with Poolish

I like bread recipes, in which the dough fermented in the fridge overnight. The bread developes then a aromatic taste and it is easy to have freshly baked bread for breakfeast. The hard roll recipe from Gerd was on top of my to Do list because it use poolish and cold fermentation, both good methods to gain a good taste.

My plan was to have fresh baked rolls for saturday breakfast. So I prepared the poolish on friday morning, knead the dough on friday evening, and formed and baked the rolls on saturday morning. I changed just one thing: I replaced the rye flour, because I have an intolerance against rye.

The rolls had an exellent taste and a nice crust, but they were not as fluffy as I like rolls. I prefer Ceriolas, But I think I will use this methode for my Baguettes. Continue reading

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 unĂŒbersichtlich. Im Labor benutze ich ein Firefox-Plugin namens Zotero, um die Paper fĂŒr 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-EintrÀge verwalten? Zotero KANN BlogeintrÀge 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. Continue reading

June 13th, 2009

Ricotta

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 (KĂŒchenlatein) 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. Continue reading