{"id":10785,"date":"2013-12-31T10:43:38","date_gmt":"2013-12-31T09:43:38","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10785"},"modified":"2017-04-17T19:45:00","modified_gmt":"2017-04-17T17:45:00","slug":"jahresrckblick-2013","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2013\/12\/jahresrckblick-2013\/","title":{"rendered":"Best of 2013"},"content":{"rendered":"

$\"Best$ <\/p>\n

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And here is already the last day of the year! And so like<\/a> in<\/a> each<\/a> year<\/a>, I like to take a look back on the past twelve month and choose my favourites of 2013. And like in each year it is a hard choice for me. But finally I choose my twelve favourite posts and put them together as an collage! Beginning in the upper left corner of the collage I will tell you a little bit about the recipes.<\/p>\n

When Ridha Khadher won the title of the best baguette of Paris 2013 he told in an interview precisely over his recipe. And so I had to bake his Baguette royal<\/a>, of course!<\/p>\n

The Riemchenkuchen<\/a>, a apple cake baked with apple sauce, using a mixture of yeast dough and short pastry as a cake base. This combined the advantage of both doughs: a fluffy dough that stays fresh for a long time and which is very easy to handle. My new go-to recipe for Riemchenkuchen!<\/p>\n

The sourdough version of Pandoro<\/a> made it into the \u201cBest of\u201d-Selection just in the last moment! But with its cloud-like crumb and the intense aroma of vanilla and butter it is a perfect holiday treat.<\/p>\n

Another sweet treat is the Streusel cake<\/a> with its soft and fluffy dough base, perfect streusel and a thin layer of apricot jam. I baked it this autumn a variant with plum butter, and it was great, too.<\/p>\n

The breakfast rolls with yoghurt<\/a> were not only a big favourite of us, but found a lot of people who loved them as well (Eva<\/a>, Karin<\/a>, Christina<\/a>, Frau Wido<\/a>, Petra<\/a> and the Brotbub<\/a>).<\/p>\n

Just in time for the fifth blog birthday I finished my biggest project of this year: The Book to the Blog<\/a> contains all my favourite recipes of the last years as well as a lot of theory. It can be ordered in our Buchshop<\/a>.<\/p>\n

Another recipe which was not only baked by me was the Federwei\u00dfer bread<\/a>: Magentrazerl<\/a> and Sabine<\/a> baked it, too and Sabine even created a new variation with Walnuts<\/a>, something I have to try next autumn with fresh young wine!<\/p>\n

When I baked the Wheat and Rye bread with a Rose decoration<\/a> I didn\u2019t expected how often I would bake a lot of decorated loaves this year. But then I baked a slightly tweak variation for my mums<\/a> and grandmothers birthdays, as well as some<\/a> other forms<\/a>.<\/p>\n

Another type of bread I always love is pretzel rolls. The\u00a0 Spelt Pretzel rolls<\/a> are a perfect example for this!<\/p>\n

Following the culinary traces of my Transylvanian ancestors I baked Baumstriezel<\/a>. It is a time consuming recipe but worth the effort!<\/p>\n

Beside my normal Christstollen I baked little\u00a0 Stollenkonfekt<\/a> this year. They turned out great so I put them already on my \u201cBake for christmas\u201d list 2014!<\/p>\n

And for the end here is a great healthy recipe at the end: SpeWaBu<\/a>, the spe<\/strong>lt wa<\/strong>lnut bu<\/strong>ttermilk bread is soft and moist and even people who do not love whole grain bread will like it due to its softness!<\/p>\n

So here we are at the end of the last post 2013! Dear readers, thank you for all your visits and lovely comments on the blog in the last year! I wish you a happy and healthy new year!<\/p>\n","protected":false},"excerpt":{"rendered":"

Und schon ist der letzte Tag des Jahres 2013 im vollen Gange. H\u00f6chste Zeit also, so wie in jedem Jahr auf die vergangenen zw\u00f6lf Monate zur\u00fcckzublicken. Welches waren meine pers\u00f6nlichen Blog-Highlights 2013?<\/p>\n