{"id":10837,"date":"2014-01-18T16:29:15","date_gmt":"2014-01-18T15:29:15","guid":{"rendered":"https:\/\/www.hefe-und-mehr.de\/?p=10837"},"modified":"2020-12-10T19:46:05","modified_gmt":"2020-12-10T18:46:05","slug":"germkndel-mit-sem-starter","status":"publish","type":"post","link":"https:\/\/www.hefe-und-mehr.de\/en\/2014\/01\/germkndel-mit-sem-starter\/","title":{"rendered":"Germkn\u00f6del with sweet Starter"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" style=\"float: left; padding-top: 0px; padding-left: 0px; padding-right: 0px; border: 0px;\" title=\"Germkn\u00f6del\" src=\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2014\/01\/Germkndel.jpg\" alt=\"Germkn\u00f6del\" width=\"205\" height=\"304\" align=\"left\" border=\"0\" \/><\/p>\n<p>I\u2019m keep my little <a href=\"https:\/\/www.hefe-und-mehr.de\/en\/?p=10758\">sweet starter<\/a> which I created for baking <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/pandoro-reine-sauerteigvariante\/\">pandoro<\/a> in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30\u00b0C for 3-4 hours, until its volume doubles. This keeps the starter very active, but slowly the acidity is coming back. And so I decided today to refresh him by feeding him three times every three hours (similar as <a href=\"https:\/\/www.hefe-und-mehr.de\/2013\/12\/pandoro-reine-sauerteigvariante\/\">described here<\/a>), which removes the tangy taste.<\/p>\n<p>But that left me with some very active sweet starter which I didn\u2019t want to throw away. And so I mixed it with some flour, milk, eggyolk, butter and sugar to bake \u201c<a href=\"http:\/\/en.wikipedia.org\/wiki\/Germkn%C3%B6del\">Germkn\u00f6del<\/a>\u201d . I needed some patient, because the dough took its time to rise, so I would advice to use 5g fresh yeast to speed up the process if you are a little bit in hurry! I steamed most of them, but cooked some in water as well. Both worked fine, but like always I prefer the steamed version!<\/p>\n<p>The Germkn\u00f6del have very good flavour with some complex notes due to the starter but without any acidic tones! A delicious dessert or (that what we do) great treat on a lazy saturday afternoon!<\/p>\n<p><!--more--><\/p>\n<h2><u>Germkn\u00f6del with sweet Starter<\/u><\/h2>\n<p>yields 8 small Germkn\u00f6del<\/p>\n<p>Sweet Starter<\/p>\n<ul>\n<li>100g <a href=\"https:\/\/www.hefe-und-mehr.de\/?p=10758\">Swet Starter<\/a><\/li>\n<li>100g flour Type 550<\/li>\n<li>50g Water<\/li>\n<\/ul>\n<p>Teig<\/p>\n<ul>\n<li>Sweet Starter<\/li>\n<li>100g flour Type 550<\/li>\n<li>30g Milk<\/li>\n<li>20g Egg yolk (from 1 Egg size M)<\/li>\n<li>30g sugar<\/li>\n<li>20g Butter<\/li>\n<li>5g Salt<\/li>\n<li>Seeds of 1\/2 Vanilla bean<\/li>\n<\/ul>\n<p>Filling<\/p>\n<ul>\n<li><a href=\"http:\/\/en.wikipedia.org\/wiki\/Powidl\">plum sauce<\/a><\/li>\n<\/ul>\n<p>Topping<\/p>\n<ul>\n<li>melted Butter<\/li>\n<li>Poppy seed sugar (crushed poppy seeds with powdered sugar)<\/li>\n<\/ul>\n<p>Mix all ingredients for the Sweet starter and let it rise for 3 hours at 30\u00b0C.<\/p>\n<p>Now knead all ingredienst for the dough with the hands for about 10 min.<\/p>\n<p>Let the dough rise for 1.5 hours.<\/p>\n<p>Divide into 50g pieces and flatten them into discs. Add 3\/4 teaspoon of plum sauce on the disk and pinch the sides together to seal the plum sauce in the germkn\u00f6del.<\/p>\n<p>Let the Germkn\u00f6del proof for about 2.5 hours at 30\u00b0C until doubled in size.<\/p>\n<p>Steam them in a steamer for about 25 min or cook them in simmering water for the same amount of time.<\/p>\n<p>Serve the germkn\u00f6del with melted butter and Poppy seed sugar.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>I\u2019m keep my little sweet starter which I created for baking pandoro in the fridge for nearly a month now. I feed him once a week with one part flour and half a part water and let him rise at 30\u00b0C for 3-4 hours, until its volume doubles. This keeps the starter very active, but [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":19810,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[19,21,32],"tags":[171,259,364,380],"class_list":["post-10837","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-kuchen-und-geback","category-nachspeise","category-von-hand-geknetet","tag-hand-geknetet","tag-mohn","tag-sweet-starter","tag-vanille"],"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10837","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/comments?post=10837"}],"version-history":[{"count":2,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10837\/revisions"}],"predecessor-version":[{"id":19809,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/posts\/10837\/revisions\/19809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media\/19810"}],"wp:attachment":[{"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/media?parent=10837"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/categories?post=10837"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hefe-und-mehr.de\/en\/wp-json\/wp\/v2\/tags?post=10837"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}