Blogs about: Brot
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German country bread
Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World Bread Day. Since I had a piece of rye bread left, I decided to include it in the next bread in an … more →
ye olde bread blogge
A Good Autumn Soup
Amber wrote 3 weeks ago: One of the many things I love about living in Austria is the cultural importance of home-grown foods … more →
Im Angebot: Es muss nicht immer Toast Hawaii sein
Liz wrote 3 weeks ago: SnackSnackSnack Es muss nicht immer Toast Hawaii sein. So verpönt, wie er hier und da in der Diskuss … more →
Eines meiner Rezepte für Foodfotos: Pitopia
Liz wrote 1 month ago: Option für Veränderung Eines aus einer Reihe von Foodfoto-Rezepten, das ich Ihnen auch gerne geben k … more →
German country bread
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theinversecook wrote 1 month ago: Zorra from 1x umrühren bitte has called upon bakers and bread lovers to bake or buy bread for World … more →
Glückwunsch zum 2. Geburtstag @BonGustoTV
Liz wrote 1 month ago: Ganz herzlichen Glückwunsch an BonGustoTV und die gesamte Redaktion auch von mir und den Schlemmerb … more →
Eric Kayser's Ciabatta
theinversecook wrote 1 month ago: In the wilderness of blogsphere Ciabatta seems to be the most popular of breads. At some point every … more →
Lizchens Sauerteig-Roggen-Gezwirbelte mit Thymian und einer Prise Koriander
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Liz wrote 2 months ago: Gestern lagen auf dem Blech frühmorgens für das hausgemachte Brot diese Sauerteig-Roggen-Gezwirbelt … more →
Sie wachen früh auf .....hurra !!
Liz wrote 2 months ago: Heiterkeit ist keine Hexerei. Sondern eine Frage der Einstellung. Mag sein, es gibt geborene Morgenm … more →
66 percent rye
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theinversecook wrote 2 months ago: This is another close-textured, but not dense, loaf made with a good quantity of rye. The lower prof … more →
...and mine
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theinversecook wrote 2 months ago: Topped with tomato sauce, mozzarella, parmesan, oregano, red chile peppers, garlic and artichokes. … more →
60% rye with apple-juice-soaked rye grains
theinversecook wrote 2 months ago: This is a moist rye loaf, that keeps well and has some extra bite because of the addition of boiled … more →
...and a loaf from the new starter
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theinversecook wrote 2 months ago: After one more refreshment of my new rye sourdough, I made an overnight sourdough build. It seemed v … more →
Dan Lepard's onion and bay loaf (rolls)
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theinversecook wrote 2 months ago: My entry to one of the Bake-Offs with recipes from The handmade loaf by Dan Lepard. Very crusty, ver … more →
My brioche
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theinversecook wrote 2 months ago: I think a brioche should be just a rich white bread and act as a canvas for colorful toppings, both … more →
Eric Kayser's book and the best crust ever
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theinversecook wrote 3 months ago: ‘Pretentious crap’, wrote the one and only reviewer at amazon.de of Eric Kayser’s … more →
Don't.
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theinversecook wrote 3 months ago: That sounded like a marvellous idea. Why not add vegetable juice to a 5-grain dough? *shrug shrug* I … more →
Bread with 60% of very coarse rye meal
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theinversecook wrote 3 months ago: The message of this post: When adding coarsely ground grains to a bread dough, add a lot. Inclusion … more →
Bäcker Süpkes Bauernbrötchen
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theinversecook wrote 4 months ago: Baker Süpke, the baker from Thuringia, whose blog resides at the top of many home bakers’ book … more →
'The' Brötchen recipe
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theinversecook wrote 4 months ago: Zeb asked about a recipe for German rolls. I haven’t made these but since I trust the source, … more →
