Tag bread

No-knead bread

Update: I’ve written up a short post about no-knead bread in Norwegian – Brød uten å kna – to accompany my appearance in the popular science program Schrödingers katt. I know – since the NY Times article about Jim Lahey…

Baking with hefeweizen yeast

Wheat beers such as hefeweizen, weissbier and wit are all light beers made from a mix of malted barley and wheat. In southern Germany the typical hefeweizen is fermented with a non-flocculating yeast, and it is not filtered before bottling.…

Sourdough work in progress (part I)

Attempt to make a sourdough starter using dried apricots, using my immersion circulator for temperature control. I got some bubbling yeast activity, but the final bread dough never rose properly. Inspired by the Swedish bread blog Pain de Martin which…

Cooking by ratios – new book by Ruhlman

One of the more curious cookbooks I own is a German one entitled “Kochen und Backen nach Grundrezepten” (Cooking and Baking with Base recipes). It was first written in 1932 and has been updated regularily ever since. Each section typically…