There is one big christmas tradition in our Family: Cheese fondue with Grandparents, Grandaunt and –uncle, Parents, Aunts and Uncles, Siblings and Cousins and little nieces, nephews and great cousins. The recipe for the cheese fondue I published already some years back. Last year we had a little bread desaster. The bread was not only […]
The first post in 2017 found its inspiration back in 2016. When I put together my “Best of 2016” I stumbled upon upon a readers question for rolls with open crumb. Back then I suggested this Baguette rolls and then the question slowly slipped from my mind. It has a simple reason: I normally prefer […]
Hier könnt meine Bücher direkt bei mir bestellen: Büchershop Wenn ihr ein Buch direkt bei mir bestellt, mache ich ein bisschen mehr Gewinn, als wenn es über den Buchhandel gekauft wird. Das Geld kann ich dann in neue Brotback-Projekte investieren! Hefe und mehr Lieblingsbrote selbstgebacken Seit der Blog “Hefe und mehr” 2008 online gegangen ist, […]
There are a lot of whishes’ for recipes for the bread baking course: the swabian “genetzes” Bread, Baguette, Bread with heirloom grains, yeasted cake, Westphalian Farmer Loaf, Sourdough and Sourdough breads, Salzstangerl, Bagel and Basler Brot. And there are still my personal wishes, a whole grain bread and a multi grain bread. We are not […]
In the last days, the weather was warm and sunny and it finally feels like real spring. The first trees started to flower and the leaves will develop soon and the world will be green once again. And already the first fresh herbs can be found in garden and forest, like wild garlic, ground elder […]
As soon as the thermometer drops below 10°C I start longing for soup. It is already half year ago that my sister served us this particular soup (that’s when I made this picture) but since fall started I cooked it already more than once. It is an easy and fast dinner, especially when I come […]
The last time I phoned my sister, she told me about a “Baguette” she ate in a cooking class some days ago. She liked the combination of hot pepper, walnuts and whole spelt flour, but the bread had a very thigh and doughy crumb. So I wrote down the recipe and promised to build a […]
I have this rolls in my mind already for some time. Since Lutz posted some pictures of his trip to alsacian bakeries, to be precisely. One of this pictures shows a baguette roll with white chocolate. That sounded good, but I had immediately the idea that some poppy seeds in the dough would enhance the […]
There are still recipes missing from my big batch baking day before easter. But I haven’t forgot about them! So here comes the next one: Olive Fougasse. The dough of this fougasse is in principle identical with my favourite bread, in which I kneaded some kalamata olives. For a really good flavour it is important […]