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Mango Kohlrabi Salad
Salads, Sides, Vegetables, Vegetarian

Mango Kohlrabi Salad (‘Mango Kohlrabi Salat’)

Mango and kohlrabi go great together as in this mango kohlrabi salad. I love raw kohlrabi because of its crunch and refreshing taste whereas I love mango because of its sweetness and exceptional aroma. Another variant of this salad is more common in Germany: carrot mango salad. I love that too but this version with kohlrabi is my favorite. Salads with mango are so very refreshing as a side for grilled meat. It’s important that […]

Mixed Bread with Seeds
Baked, Book Reviews, Bread, Vegetarian

Mixed Bread with Seeds (‘Mischbrot mit Körnern’)

Today, I want to do a recipe review of a mixed bread with seeds made from wheat and rye flour. By accident, I stumbled across the by-far best German bread baking book. It’s called “Brot: Bread Notes From A Floury German Kitchen” and written by a guy named Nils Schöner. It’s nothing fancy, just a plain kindle ebook. I don’t own many bread baking books and I am no fan of the highly produced stuff. […]

Stir-fried Maultaschen
Beef, Dumplings, Pork, Swabian

Stir-fried German Soup Dumplings with Egg (‘Gebratene Maultaschen mit Ei’)

What do you do with leftover Maultaschen? You fry them in a pan until crispy and serve them with a Swabian potato salad. Delicious and it doesn’t feel like eating boring leftovers. If you don’t know how to prepare Swabian soup dumplings (“Maultaschen”) then please refer back to my post about them. This recipe assumes that you have already made a batch. Of course, you can also use store-bought dumplings to prepare this recipe if […]

Swabian country bread (Schwäbisches Krustenbrot)
Baked, Bread, Swabian, Vegetarian

Swabian Country Bread (‘Schwäbisches Landbrot’)

Traditional Swabian country bread is made from a mixture of wheat and rye flour. So far, so normal. Mixed wheat and rye bread is the most popular type of bread in Germany followed by toast or what American and British people call white sandwich bread. Many Germans think they live in a country of quality and artisan bread. And while you can easily find great bread in Germany the Germans love toast and white industry […]

Krautnudeln (Noodles with Caramelized Cababge)
Noodles, Spätzle, Swabian, Vegetables, Vegetarian

Noodles with Caramelized Cabbage (‘Krautnudeln’)

Noodles with caramelized cabbage is a traditional dish that is popular all around Southern Germany. The secret lies in the deep caramelized flavor of the cabbage. Notice how brown it is. That is not because I added dark vinegar or red wine. That’s the caramelization from frying the cabbage. Caramelized cabbage is not only popular in combination with noodles. The noodles in this dish can be replaced with spätzle. That is the way caramelized cabbage […]

Baked, Bread, Pork

Speķa Pīrāgi – Latvian Pork-Stuffed Buns (‘Gefüllte Hörnchen’)

I love stuffed pork buns. In Germany, it is very common to fill pastries and buns with sweet fillings like jam or pudding. Savory versions are less popular which has always puzzled me a bit. These pork buns are from Latvia and they are filled with pork belly. If something has pork belly in it, then it doesn’t really need a long introduction. Everything with pork belly in it tastes delicious. It’s impossible to make […]

Swabian Egg Noodles
Basics, Noodles, Sides, Swabian, Vegetarian

Swabian Egg Noodles (‘Schwäbische Eiernudeln’)

These Swabian egg noodles are made from spelt flour. They have an incredible bite and chew to them but they are a bit more challenging to produce than the ribbon noodles that I have introduced you to in an earlier post. Fresh noodles are best if they are prepared from a low hydration dough. For my ribbon noodles, I used 3 large eggs for 300 grams of flour. For my Swabian egg noodles, I use […]

Soybeans (emulsifiers) for bread
Bread, Cooking Knowledge, Non Recipes

Why are emulsifiers (surfactants) added to bread dough?

Emulsifiers increase the bread dough stability. This allows bakers to proof their dough for longer which results in a larger loaf volume. Adding to that, emulsifiers soften the bread crumb and delay hardening during storage. The most common emulsifiers used in bread making are diacetyl tartaric acid ester of monoglycerides (DATEM), sodium stearoyl lactylate (SSL), mono- and diglycerides, monoglyceride derivatives, lecithin, and polyglycerol esters of fatty acids (PGEF). What do emulsifiers do in bread dough? […]

Whole Grain Ciabatta Rolls (Vollkorn Ciabattabrötchen)
Baked, Book Reviews, Bread, Vegetarian

Whole Grain Ciabatta Rolls (‘Vollkorn Ciabattabrötchen’) – featuring wheat bran

I’ve already shared with you my recipe for white ciabatta rolls. My recipe for whole-grain ciabatta rolls is not much different except that it includes an additional ingredient: wheat bran. I incorporate the wheat bran after mixing the dough. What you will immediately notice is that the gluten strands will be shortened by the bran. The crumb of these whole-grain ciabatta rolls is nevertheless phenomenal. When I imagine German whole grain bread then I usually […]

Baguettes made with alpha-amylases
Bread, Cooking Knowledge, Non Recipes

What does alpha-amylase do in bread making?

Alpha-amylase is an enzymatic bread improver that helps to increase the loaf volume, lowers the crumb firmness, and keeps bread fresh for longer. The technological function of amylase enzymes is to cleave starch molecules into small sugar subunits (dextrins) that the yeast can metabolize. The alpha- and beta-amylases, typically in combination with amyloglucosidase, are the most popular enzymes used in breadmaking. Alpha-amylases occur naturally in wheat flour, however, it is common to enhance their activity […]