Adding complexity in taste with something as easy as a starter The first time I made this bread I was sold. As a European, I have had my share of French, Italian and German breads, made based on sourdough, biga, sponge or poolish. It adds a lot of flavor and texture, and it is super-easy to make. ...
Crunchy from the outside but soft on the inside: a standard at any German weekend breakfast. One of my friends has sent me a German blog, filled with recipes for German breads and bread rolls. And much to my delight, I found the recipe for “Knüsperbrötchen” on that blog. Anyone who has even been in Germany, Austria or Switzerland has more ...
An amazing sweet, rich loaf with home-made syrup A yummy sweet treat for in the weekend is this French version of a sugar bread. This recipe comes from the baking bible “Larousse Book of Bread” by Éric Kayser. I have adapted the recipe, allowing for the autolyse period and using instant yeast instead of liquid sourdough. The taste, I am sure, ...