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Griebennudeln (Swabian Lard Noodles)
Baked, Dumplings, Noodles, Pork, Potatoes, Sides, Swabian

Swabian Lard Noodles (‘Griebenschnecken’)

Swabian lard noodles might be the most indulgent noodle dish in this world. Potato noodles filled with lard. All that fatty goodness soaked up by a flavorful noodle dough. Yes, you heard it right. These noodles are made from potatoes! As you might know, Swabians don’t eat plain potatoes. That is what the potato heads from the North do. In Swabia, potatoes are only acceptable in the following form: Salad Noodles Puree Fried Swabian people, […]

Book Reviews, Bread, Cooking Knowledge, Non Recipes

What is autolysis in breadmaking and is it worth the extra effort?

In breadmaking, dough autolysis refers to mixing flour and water followed by a rest period. After the resting phase, the other dough ingredients are added and the dough is mixed and kneaded. Autolysis reduces the required mixing time until the dough is fully developed and, thereby, reduces the dough’s oxidation level. A high level of dough oxidation because of intense kneading is associated with a loss of aromatic flavor compounds and color pigments (carotenoids) in […]

Swiss Sourdough Bread Rolls (Bürli)
Baked, Book Reviews, Bread, Vegetarian

Swiss Sourdough Bread Rolls (‘Bürli’)

Today, it’s once again time to review a recipe from the book “Hand Made Small Breads” by Robert from Fabolous Fricot. Swiss sourdough bread rolls, called Bürli by the locals, are a real treat. I think they are more delicious than French baguettes. The best way to enjoy them is with a fried bratwurst. Yummy! To say it upfront, I added bread improver to these rolls. Robert had asked me to review the recipe with […]

Pharaoh's Bread (Emmer Flatbread)
Baked, Bread, Cooking History, Sides, Vegetarian

Pharaoh’s Bread – a flatbread made from emmer wheat

Emmer bread doesn’t have to be an uninspired sandwich bread that’s as dense as the rye bricks that you find in Northern Germany. Prepared as a flatbread, emmer bread can be as light as wheat bread. I call my version of emmer flatbread “Pharaoh’s bread” because that is how I imagine what bread looked like in ancient Egypt. The recipe is compromised solely of ingredients that were available in ancient Egypt – except for a […]

Ox Muzzle Salad
Beef, Salads, Sides, Swabian

Ox Muzzle Salad (‘Ochsenmaulsalat’)

In Swabia, we love the super gelatinous parts of the cow. Besides sour tripe, the ox muzzle salad is another signature dish of Swabia. It is incredibly delicious with a slice of sourdough bread. I’m not sure if ox muzzle is available in the US. In Swabia, you can buy it at any butcher and all the big supermarkets carry it. It is usually pre-cooked and pre-sliced. If you live in the US, you might […]

Emmer plant
Bread, Cooking Knowledge, Non Recipes

What is emmer wheat and how to bake bread with it?

Emmer is an ancestor of modern bread wheat and was one of the first domesticated crops. It was the main cereal crop in Egypt at the time of the Pharaohs. Because of its lower yields and inferior bread-making qualities, emmer has been largely replaced by bread wheat. Emmer flour can be used to make bread, pancakes, and pasta. Whole or cracked grains (bulgur) can be added to soups or be used to cook porridge. In […]

Gewürzzopf Brötchen (Spiced Braided Bread Rolls)
Baked, Book Reviews, Bread, Swabian, Vegetarian

Spiced Braided Bread Rolls (‘Gewürzzopf Brötchen’)

These spiced braided bread rolls are another recipe from the amazing book “Hand Made Small Breads” by Robert from Fabolous Fricot. I have already reviewed the carrot bread rolls and they came out perfect on the first try. Fluffy, moist, and intensely flavorful. I’m a big fan of braided bread so it is no surprise that I had to test Robert’s recipe from the book. To be honest, it is very uncommon to find braided […]

Bread, Cooking Knowledge, Non Recipes

Why does bread have holes in it? (it’s not the yeast)

The holes in bread are created while mixing and kneading bread dough. They subsequently grow into larger gas cells during fermentation. The purpose of mixing bread dough is not only to develop the gluten network but also to aerate the dough. The gas cell structure created during the mixing and kneading stage affects the pore structure of the baked loaf. Mixing bread dough serves three primary functions: Homogenization Air inclusion Gluten development To understand why […]

Bone Marrow Dumpling Soup
Beef, Bread, Dumplings, Soups, Swabian

Bone Marrow Dumpling Soup (‘Markklößchensuppe’)

Bone marrow dumplings are pillowy soft and probably the most indulgent German dumpling. That is because bone marrow is almost pure fat. The bone marrow is the white interior of beef marrow bones. You can just pop it out if you buy some marrow bones to cook beef broth. There’s no better way to enjoy homemade beef broth than with these marrow dumplings floating inside of it. To make the dumpling dough, you need to […]

Spelt crop (Dinkel)
Bread, Cooking Knowledge, Non Recipes

What is spelt flour and what is it used for?

Spelt is an old-world hulled wheat variety that is closely related to common bread wheat. Spelt flour can be used as a substitute for wheat flour in bread, cakes, pastries, and pasta. European spelt is the only cereal that originated in Western Europe. Between the 12th and 19th centuries, spelt was one of the major cereals of Southern Germany, Austria, and Switzerland before it got replaced by higher-yielding bread wheat.