Sauerteigbrot – or 60-40 bread – is my favorite German daily loaf. It has gluten strength and a rye-flavor imbued in every bite. Add in some malzstück to enhance the equation and you get a juicy crumb and lusty crust, enjoyed best when fresh-baked and cooling in the morning light! I finally got around to this method. Hoot, it works!
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...
Pizza is probably the world's most popular food. Becoming a paid "pizzaiolo" only came recently due to a change in...
A Stir The Pots Post My father’s family were working class East European Jews who came to America and settled...
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be...
0 Comments