This recipe is from http://www.chefkoch.de and it’s easy to memorize. What’s brilliant about this recipe is that you just mix up the following ingredients: 450g white flour 450g lukewarm water 2 packets of dried yeast 2 tsp salt 1 pinch of sugar Leave this very wet mixture to stand for about 5 hours at room … Continue reading
This recipe is from the recipe sheet that came with my Römertopf bread pan. I’m not too sure about the original amount of salt (1 tbsp) because on the website it says 1 tsp of salt, so I went for the smaller amount. It’s my first attempt at baking a loaf of bread without yeast … Continue reading
The day before yesterday I started my first sourdough starter and since it hasn’t mutated yet into a green, furry monster and smells rather good, here’s the recipe from the back of the packet of sourdough starter that I bought: 150g store-bought liquid sourdour (I used this: http://www.schoenenberger.com/47/0/64/39/172/produktdetail.html) 300g quite coarsely ground rye grain 250ml water … Continue reading
After my successful bread and roll making sessions two weeks ago, I started researching on how to make my bread even better. Last year I tried the no-knead bread developed by Jim Lahey which you’ll find here: (http://www.sullivanstreetbakery.com/recipes). This was delicious but I want to use less white flour in my kitchen. What makes Jim’s … Continue reading
I got bitten by the bread baking virus two weeks ago. One of my teaching colleagues Andreas, a master baker, kindly allowed me to sit in, or rather stand in, on one of his baking lessons. There were three female students there from a notoriously difficult challenging class which was making rolls and pastries for … Continue reading
I’d heard of emmer before from other internet sites but had never used it before. You’ll find the recipe that I used under http://www.shipton-mill.com/the-bakery/recipes/article-28/. You need to mix the ingredients for the starter the day before baking. Make a soft dough from the following ingredients and leave to rise overnight at room temperature in a … Continue reading
One of the weird things about blogging here is that you can see which search terms directed internet surfers to your blog. Today’s results were “Hungarian women” and “einkorn pizza dough from the bread machine.” Can’t help anyone with the Hungarian women, sorry, but maybe I can help you with a recipe for einkorn pizza … Continue reading
This is my first time using the grain einkorn and after I had received my delivery of organic grains yesterday I started to search for a super easy recipe that ideally could be kneaded in the bread machine before being baked in the oven. An article by the blogger livelonger (http://livelonger.hubpages.com/hub/all-Einkorn-Bread-Recipe) really helped me out. … Continue reading
Scribblings from a chaotic kitchen 
You must be logged in to post a comment.