• sl68
    Just another DIY Blog . . .
  • sl62
    Just another DIY Blog . . .
  • sl40
    Just another DIY Blog . . .
  • sl53
    Just another DIY Blog . . .
  • sl39
    Just another DIY Blog . . .
  • sl2
    Just another DIY Blog . . .
  • sl11
    Just another DIY Blog . . .
  • sl14
    Just another DIY Blog . . .
  • sl73
    Just another DIY Blog . . .
  • sl7
    Just another DIY Blog . . .
  • sl64
    Just another DIY Blog . . .
  • sl46
    Just another DIY Blog . . .
  • sl6
    Just another DIY Blog . . .
  • sl50
    Just another DIY Blog . . .
  • sl49
    Just another DIY Blog . . .
  • sl18
    Just another DIY Blog . . .
  • sl42
    Just another DIY Blog . . .
  • sl24
    Just another DIY Blog . . .
  • sl56
    Just another DIY Blog . . .
  • sl60
    Just another DIY Blog . . .
  • sl91
    Just another DIY Blog . . .
  • sl90
    Just another DIY Blog . . .
  • sl19
    Just another DIY Blog . . .
  • sl26
    Just another DIY Blog . . .
  • sl32
    Just another DIY Blog . . .
  • sl34
    Just another DIY Blog . . .
  • sl41
    Just another DIY Blog . . .
  • sl44
    Just another DIY Blog . . .
  • sl51
    Just another DIY Blog . . .
  • sl55
    Just another DIY Blog . . .
  • sl59
    Just another DIY Blog . . .
  • sl75
    Just another DIY Blog . . .
  • sl66
    Just another DIY Blog . . .
  • sl86
    Just another DIY Blog . . .
  • sl83
    Just another DIY Blog . . .
  • sl81
    Just another DIY Blog . . .
  • sl80
    Just another DIY Blog . . .
  • sl63
    Just another DIY Blog . . .
  • sl61
    Just another DIY Blog . . .
  • sl72
    Just another DIY Blog . . .
  • sl71
    Just another DIY Blog . . .
  • sl70
    Just another DIY Blog . . .
  • sl69
    Just another DIY Blog . . .
  • sl67
    Just another DIY Blog . . .
  • sl65
    Just another DIY Blog . . .
  • sl48
    Just another DIY Blog . . .
  • sl58
    Just another DIY Blog . . .
  • sl57
    Just another DIY Blog . . .
  • sl54
    Just another DIY Blog . . .
  • sl52
    Just another DIY Blog . . .
  • sl47
    Just another DIY Blog . . .
  • sl45
    Just another DIY Blog . . .
  • sl43
    Just another DIY Blog . . .
  • sl38
    Just another DIY Blog . . .
  • sl37
  • sl36
    Just another DIY Blog . . .
  • sl35
    Just another DIY Blog . . .
  • sl33
    Just another DIY Blog . . .
  • sl31
    Just another DIY Blog . . .
  • sl30
    Just another DIY Blog . . .
  • sl29
    Just another DIY Blog . . .
  • sl28
    Just another DIY Blog . . .
  • sl27
    Just another DIY Blog . . .
  • sl23
    Just another DIY Blog . . .
  • sl22
    Just another DIY Blog . . .
  • sl21
    Just another DIY Blog . . .
  • sl20
    Just another DIY Blog . . .
  • sl17
    Just another DIY Blog . . .
  • sl16
    Just another DIY Blog . . .
  • sl15
    Just another DIY Blog . . .
  • sl13
    Just another DIY Blog . . .
  • sl12
    Just another DIY Blog . . .
  • sl1
    Just another DIY Blog . . .
  • sl10
    Just another DIY Blog . . .
  • sl9
    Just another DIY Blog . . .
  • sl8
    Just another DIY Blog . . .
  • sl5
    Just another DIY Blog . . .
  • sl4
    Just another DIY Blog . . .
  • sl3
    Just another DIY Blog . . .
  • sl25
    Just another DIY Blog . . .

Tag: Bread and Baking Recipes

Onion Puff Pastry Tray Bake

Simple! And Yummy! Minimum mess and ready in 35 minutes with only 5 minutes work! This is a cheese-and-onion-y delicious side dish from the oven or even a quick dinner for two. Here’s the recipe:


Baking Bread: New Flour Type

 

 

 

 

 

 

 

I got hands on a (to me) completely new type of bread flour. It‘s the German type „812“ and funny enough, in the US it‘s called just „bread flour“ 🙂 . It‘s surprisingly difficult to find in supermarkets here, although it seems to be pretty common for professional bakers. 

What I found out is that you actually need a little less water than when working with the standard type 55 (all-purpose flour) and that it likes to ferment a little longer. But I may be wrong since I‘m just puzzling together the results of my first try.

Anyway, I got very good bread from it just using my spelt flour bread recipe and reducing the amount of water little bit. 


Spelt Flour Bread

Today I’ve got something completely new, at least for my standards. I made bread from spelt flour for the first time – and I was surprised about how much I actually like it. Now, spelt has a little bit of a reputation of being in the eco- or treehugger corner (at least here where I live) but at the end of the days it’s just plain normal flour to work with.


Easy Oven Flatbread

… with olive oil, salt and rosemary. Easy and convenient. Oh, and also yummy.

You’ll need:

500 g all-purpose flour
1 pkg. active dry yeast
1 tsp. salt
1/2 tsp. sugar
2 tbsp. olive oil
300 ml lukewarm water
Topping: Olive oil, coarse salt, rosemary

 


Basic Pizza Dough Recipe

(This recipe is so far authentically italian, as an italian person that I know confirmed to me.)

What you need (3 small-sized pizzas):

1/2 cube fresh yeast
1/2 tsp. sugar
500 g flour (ideally, italian “Tipo 00”, alternatively all purpose flour)
4 tbsp. olive oil
1 tsp. salt
300 ml lukewarm water


Notes on Flour

Stolen from here

(Updated) Stolen from here

Hey! In reaction to my recent post on yeast I’ve been asked “what about flour”? Well, I’m not a baker, I’m not into cake, cookies and pastry – just baking bread from time to time.

So here’s my (very condensed and one-sided) information on flour types that I have learned over the last couple of years, with special focus on the differences / translations between american and german. Good sources for more information are cheatsheet.com and weekendbakery.com.

(Concerning that Image: I’ve actually never heard of “Flour Type 812” here in Germany…)

 

 


Notes on Baker’s Yeast

I like baking my own bread from time to time. Recently, I came across some useful information on baker’s yeast that I want to share here:

As you all know, there are two types of yeast being sold in supermarkets – fresh yeast and dry yeast. They’re to be handled a little different each since they come in different forms, but they’re both the same organism (“Saccharomyces cerevisiae” – which derives from its origin from brewing beer). They also both do the same thing: They give your dough fluffiness, airiness and volume by natural fermentation.

Fresh Yeast comes in the form of little cubes, always weighing 42g
Dry Yeast comes as a powdery substance in little packages, always weighing 7g


Hauke, Part III and How to (Sourdough Starter)

After one day of rest, it’s day 4 of the sourdough test now. It has a distinct sourly smell, rather fresh and not pungent or moldy and it bubbles. I’ll feed it one last time today and then try it out for baking bread. After all, I can sum up the process as follows:


 

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close