Popovers (wiki here) are a traditional american type of light bread roll (somewhat similar to Yorkshire puddings) that are very convenient for breakfast and can be consumed in both sweet and savory variations. They seem to be one of those “my grandma used to make these for me when I was a child”-things that everyone has a fond memory of. My wife loves them in the morning, so occasionally I make her some.
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:
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.
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.
… 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
(This recipe is so far authentically italian, as an italian person that I know confirmed to me.)
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
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.
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
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