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Bread baking for Beginners XII: Rising a sourdough
The oldest method to rise a bread is using sourdough. As soon as water is mixed with flour, yeasts and lacto bacteria which can be found in the flour starts to proliferate. Soon the first bubbles can...
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Bread baking for Beginners XIII: Caring for a sourdough
Now we feeded our new sourdough for for four or five days and it is happy bubbeling. But how to proceed now? Here is an overview on how to care for a sourdough: Sourdough feeding Rising yeast How to...
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Bread baking for Beginners XIV: The first Sourdough Bread
The new Sourdough is ready to bake our first sourdough bread. As a freshly raised sourdough is still a little bit weak, it makes sense to do one (or even better two) sourdough feedings at warm...
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Bread Baking for Beginner XIX: Baguette with Pâte Fermentée
Another wish for the Bread Baking Course was Baguette. And Baguette dough is a simple dough: You need just flour, water, yeast and salt. But when it comes to forming and slashing, it gets way more...
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The seventh Blog Birthday and a Blog Event
It is the seventh birthday candle I lit today for “Hefe und mehr” and I wonder how time is flying. Did I thought about how much the blog would be a part of my life? I don’t think so. But at this day...
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Brot backen für Anfänger: The ebook
I told you already here: I made an eBook out of the recipes of the Bread baking course (the book is in German). And as Christmas present for my readers it is can be downloaded for free at all online...
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Rye Bread without Sourdough
In January a reader asked me about a recipe for dark bread with lots of rye, but without Sourdough. I needed time to think about a recipe, but finally a recipe began to form in my head. As rye needs...
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Bread Baking for Beginners: Spelt Buttermilk Loaf (with walnuts)
Some weeks ago a reader asked me if I had an idea for a spelt variant of the Buttermilk loaf from the beginners course. Of course I had an idea and so I send her a recipe draft. The flour used for this...
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Sourdough bread with 60% rye
I was asked more than once to publish a sourdough rye bread recipe for the “Bread baking for Beginners” post series. I hesitated as a rye bread is not so easy to handle as a wheat one and to know when...
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Klever Schwarzbrot
There are so many different variants of black bread in Germany that I always feel sorry that my stomach can not cope to much of it. So I can bake one just once in a while and to bake me through all...
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