I've been working with this dough for years, intrigued by everything about it, starting with its quirky name and seeds. I never got it perfect. Till now. This time using BreadStorm's calculator, and re-reading the links from my co-post with Susan for Schwarzer Hamster...
I love poppyseeds. Whenever I go to Polish bakeries in Brooklyn, I'll stop for a piece of poppyseed topped babka. So when I found Wolfgang Süpke's mohnschneken (poppyseed snails), I craved it like a junkie and made a batch! It's a straight forward yeasted enriched...
Bread and beer are in many ways similar in fermentation. Check this out; Saccharomyces cerevisiaes. And I have heard beer referred to as "liquid bread." Looking to combine the two, I had asked Wolfgang Süpke if had a formula for a dark beer bread from...
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