Austrian Sourdough Christmas Kletzenbrot
Kletzenbrot is a holiday stollen made with dried pears, and packed with hazelnuts, (not almonds, like the Weihnachtsstollen. It is a great food gift for the holidays.
Read MorePosted by Darryl Alder | Dec 14, 2019 | Holiday Bread, Recipes |
Kletzenbrot is a holiday stollen made with dried pears, and packed with hazelnuts, (not almonds, like the Weihnachtsstollen. It is a great food gift for the holidays.
Read MorePosted by Darryl Alder | Dec 7, 2019 | Holiday Bread, Recipes |
Depending on it shape Dresdner Stollen Bread packed with dry fruit, poppy seed filling or marzipan, is a German staple during both Christmas, as a ‘snow-covered’ log, and Easter, as a rounded boulé.
Read MorePosted by Darryl Alder | Nov 30, 2019 | Recipes |
I got the idea for Pull-Apart Bacon Sourdough Biscuits my Taste of Home magazine. I love it...
Read MorePosted by Darryl Alder | Nov 22, 2019 | Recipes |
These Sourdough Brioche Rolls are as light and fluffy as any that are made with instant yeast. What’s more, the long ferment allows for better digestion and nutrition
Read MorePosted by Darryl Alder | Nov 19, 2019 | Abigail's Oven, Recipes |
The blog post discusses the basics of sourdough starter care and feeding. It explains the different types of preferments, including biga, poolish, and levain, and how they relate to sourdough starters. The post provides detailed instructions on how to activate and maintain a sourdough starter, both dry and wet. It also covers the importance of feeding the starter regularly and how to store it in the fridge or freezer. Additionally, the post discusses the concept of using “old dough” or Pâte Fermentée to leaven bread.
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