I've been working with this dough for years, intrigued by everything about it, starting with its quirky name and seeds. I never got it perfect. Till now. This time using BreadStorm's calculator, and re-reading the links from my co-post with Susan for Schwarzer Hamster brot, here's my version of Wolfgang Süpkes chock-full-of–seed and grain loaf.
Saftig! (Juicy)
Feel free to follow us on social media for the latest news and more inspiration.
I love croissants. I love everything about them. Their layers of texture, from their crispy outside to their buttery...
Perfecting home-baked breads is deceptively elusive. It takes time to get the art, not to mention the science. And...
Blogging bakers Andrew Janjigian and Ian Lowe recently published a fabulous interview on sweet starters. They always...
Years ago, I heard about a Sicilian miller Filippo Drago using ancient grains to produce world class flour that...
0 Comments