Our passion is great bread!
When I reactivated my rye sourdough starter to make Kontinenbrot, I ended up with extra culture. And, as you’ve probably heard me say, I have a hard time discarding sourdough so I decided to make another rye bread with the extra starter. Many, but not all, German breads contain rye flour. This German Rye Bread would be considered a Krustenbrot. Don’t you just love those
When David of hearthbakedtunes invited the Artisan Bread Bakers to bake Kontinentbrot with him, he neglected to mention that we would need to navigate the process by ourselves. He gave us the coordinates (the formula that he used), but not the directions on how to get there (make the bread). He did direct us to the original formula, but since it’s in German, I figured
I enjoyed my bread-baking weekend last weekend. Although I’ve been baking all month, I hadn’t made any new breads. I was starting to go through bread-baking withdrawals so I made up for lost time. I made four loaves and a batch of dinner rolls. I also messed up almost every mixing bowl in the house, but it was worth it. The first loaf was French
