Sourdough sweets: waffles and pancakes
Whatever you do after sourdough bread baking, do not throw away your leftover starter! The fermented dough is invaluable if you’re into …
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Wouter
Country Potato focaccia
How versatile can a bread recipe be? According to Chad Robertson’s “Tartine Bread” book, very versatile. A good bread dough can be transformed …
making bread from croissant dough
How I accidentally baked a dough using croissant dough… The previous sourdough croissant recipe from Local Breads was jummy but my recent copy …
Enriched easter bread
Happy easter with this enriched jummy marizpan bread! Our colleages at The Weekend Bakery posted a lovely looking christmas stollen recipe I neglected …
Correctly scoring your loaf
The importance of scoring your loaf One of my favourite recipes for baking from a cookbook must me Mr. Hamelman’s “Vermont Sourdough“. …
Sunflower seed rye sourdough
It’s still cold outside in Belgium, and the birds are feasting upon endless supplies of seeds we feed them. Lastly, I was …
Dreikornbrot
German multigrain bread – “Dreikornbrot” Why is this multigrain bread so typical “German”? Because the preferment has been made with a rye …
Sourdough Croissants
What’s more tasty than a croissant with some strawberry jam on a late sunday morning? I still need to find out. Of …
Horst Bandel’s Pumpernickel
If you ever want to bake a bread that takes more than four hours to bake, this is the recipe you absolutely have …
whole rye-wheat combi
This is a variation of Mr. Hamelman’s “Whole-Rye and Whole-Wheat Sourdough Rye bread”. It contains 50% wholemeal flour and 50% strong white …