Michael Suas recommend in “advanced bread and pastry” to create a sweet starter to bake sweet bread like Panettone or Pandoro. Due to rising this starter on high temperature and many feedings, the growth of wild yeast is encourage as wells as the growth of homfermenting lactobacilli while bacteria producing acetic acid are inhibited by the high temperature. This produce a very vigorous but jet very mild tasting sourdough.
We need this very vigorous starter because the high amount of sugar and butter in the dough of Pandoro or Panettone inhibits the growth of yeast.
To keep the starter on a constant temperature I placed it in my microwave and turn the light on (just the light, not the microwave!). The light bulb produce enough warmth to heat the microwave to 30°C what is perfect for the starter. Continue reading
Es gibt einen Grund, warum ich Biologin geworden bin und nicht Architektin oder Bauingenieurin. Welchen? Dafür muss man sich nur mal mein Lebkuchenhaus ansehen. Ziemlich krumm und schief ist es geworden
After a week with experiments which seemed to fail one after another and long evenings spend in lab to figure out what went wrong, I was not in Christmas mood last weekend. Friday night I leave the lab happy because of one experiment worked at least, but I was so exhausted that even baking seemed to much work on this weekend.
When Zorra asked for a theme for my post in her 
We call them Liebesgrübchen (I don`t know how to translate this. Maybe love pit?) for other people they are Engelsaugen (angle eyes) or Gulatschen.
I bake them rather seldom but this fluffy muffins are a nice snack for a long travel or a delicious treat to share with co-workers. And what I like most about this recipe is the fact that I have to only one dough to get two different kinds of muffins. I would just change one thing next time: I would add some chopped chocolate to the dark muffin variation to make them even more delicious.
IDania from 
Wenn I bake a sweet Zopf for breakfast on sunday, I use normally milk in the dough. But these weekend I needed a dairy free bread, so I had to modify my recipe. I use these