Batzen is literally translated as lump or chunk, a term for bread baked in a German bread-frame known as holzbackrahmen. I first saw holzbackrahmen in a E-book by Nils of Ye Old bread baker fame. Recently I managed to convince a cabinet maker friend...
Potatoes in bread are most often used for soft rolls, as the moisture keeps the dough fluffy. I wanted to make crusty yet moist loaf. So I used purple potatoes and added smoke and spice, with pimenton and German brotegewürz (bread spices, coriander, fennel and...
Down to my last granules of a very old batch of Backferment, something my sister sent to me many years ago. I still wonder if it’s working, though it gives me some definite signs of life and fermentation. I can’t find an expiration date. Does one exist?...
Since using both durum and kamut, I find very little noticeable differences so decided recently to to merge the two in baking some Sicilian semolina and a pane di Matera. I used the kamut as the fermentation in the form of a pasta madre, with 50% hydration. The...
“La Fanette” is a bread I’ve made with and without success. This time I made what Thierry Delabre calls his “hobby levain,” a firm starter at 50% hydration, all kamut rather then wheat. The spelt I used was whole grain, no white sifted...
