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Allgemein
Breads and Pastry
Breads and Pastry
Germany
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German Bakeries and their Secret

A secret baking ingredient is Active Diastatic Enzymes. It enhances the “Krume”, you would still use the yeast! It promotes a strong rise, great texture and crust. You’d use only 1 tsp per 3 cups of flour. Here is my Crusty Baguette and Bauernbrot .  Diastatic Enzymes is a natural product made from sprouted grain. […]

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French Baguette
Breads and Pastry
Recipes

Crusty French Baguette (no knead)

A secret ingredient I use to improve the texture is Diastatic malt. Diastatic malt powder is the “secret ingredient” savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Just 1 tsp for 3 cups flour, and you would see and taste the difference. Can be frozen or vacuum packed when not in use a lot. While preparing my German Bauernbrot […]

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Bauernbrot
Breads and Pastry
Recipes

Mein Bauernbrot (No knead German Crusty Bread)

I became a bread baking enthusiast after watching a NY Times video of Sullivan Bakery in New York. It started as “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since.
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