![\"Best](\"https:\/\/www.hefe-und-mehr.de\/wp-content\/uploads\/2016\/12\/Best-of-2016.png\" "\\"Best")
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2016 \u2013 What a Year! Like every year I do not want to look back on\u00a0 the crisis in the world but on what happened on the blog and in the kitchen. And here it was a good year. I met many new people on the Brotzeit-Markt<\/a> in Berlin, at the Colgone black market<\/a>\u00a0 and in my Baking courses<\/a>.<\/p>\n Not everything I baked in this year was published in the blog. I developed recipes for Burger rolls and pizza dough for the organic\u00a0 bistro <\/span>\u201cLudwig & Jean\u201d<\/a>, for regional breads for the magazine \u00d6<\/a> and for the newspapers\u00a0 K\u00f6lner Stadtanzeiger and K\u00f6lner Rundschau. I published one of my recipes in Luisa Weiss\u00a0 \u201cClassic German Baking<\/a>\u201d and my bread baking for beginners is now available as eBook<\/a> and as \u201creal\u201d book<\/a>. And for my Baking courses<\/a> I had to develop recipes, too. In the summer our little kitchen looked sometimes like a small bakery. But I always found enough volunteers for eating all the bread.<\/p>\n But still there were enough nice recipes I published on the blog. And to pick the twelve best was not easy. But as you can see in the picture above I found my personal blog favourite fro 2016.<\/p>\n The Macarons from Pierre Herm\u00e9<\/a> are a discovery made by Eva<\/a>, and I have to join her enthusiastic praise: the recipe is perfect! I tested the recipe now in small and big batches and even when baking about 300 Macarons at one day it works like a dream!<\/p>\n Healthier then the sweet macarons is the mild Emmerich<\/a> . With 50% whole emmer flour it has delicious nutty flavour.<\/p>\n Baking a wedding cake<\/a>\u00a0 is always an adventure. But with four hands it is a lot of fun and the recipes we found at Juttas Blog are just perfct!<\/p>\n A new Blog-Project has its roots in the recipes I developed for the magazine \u00d6<\/a> : Regional Breads<\/a>. And I made already so many greadt discoveries, like for example the Anisbrezen<\/a>, which are only baked in Upper Franconia.<\/p>\n Or the Onjeschwedde<\/a>, a special sweet raisin bread with a high rye content which is only baked in the region of Rydt.<\/p>\n Another specialty I found is a roll from Kiel: Kieler Semmel<\/a>. It gains it special flavour from a salty cinnamon flavoured butter in which it is rolled. I met this roll before I started the regional bread project but it fits in very well. And as I well in love with this roll I baked it in a second variant, too<\/a>.<\/p>\n A colleague called my Turmeric loaf<\/a> \u201catomic bread\u201d as my sandwich was shining so brightly yellow from my lunch box. The fresh turmeric adds a subtle flavour to the bread which you can never get from the dried spice!<\/p>\n A new family favourite are the aromatic Kifle<\/a>. A reader sent me a recipe and after I removed the baking powder and to much yeast and adjusted everything else I got the maybe softest crescents I ever baked!<\/p>\n Another regional bread is the ostfriesische Schwarzbrot<\/a>, which I baked for the \u201cSchwarzmarkt\u201d. It is a whole rye bread packed with sun flower seeds \u2013 perfect for all seed lovers!<\/p>\n To double bake a loaf is a method to gain an espeically crusty bread with a lot of flavour. The doublebaked farmersbread<\/a> contains a bit of bread spices, too which makes the loaf especially delicious!<\/p>\n Dor the sweet tooth I baked this summer the buttery Breton cake Kougin Amann<\/a>. Made with sweet starter<\/a> the cake is extra delicious as\u00a0 it combines caramel and buttery flavour with the complexity of slowly risen bread.<\/p>\n