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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? […]

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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 […]

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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 […]

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German Oxtail Soup (Ochsenschwanzsuppe)
Beef, Soups, Swabian

German Oxtail Soup (‘Gebundene Ochsenschwanzsuppe’)

German oxtail soup is another dish in the category of gelatinous dishes that Swabians love. And it is not even made from weird parts like pig head, cow nose, or tripe. It’s a cut of beef that almost anyone loves. It’s meaty, fatty, and gelatinous! Oftentimes, you hear the fairytale of oxtail being a poor man’s food and how wholesome it is because the tail is part of nose-to-tail eating. That’s a nice bedtime story […]

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Dinkelknauzen (Spelt water bread rolls)
Baked, Bread, Swabian, Vegetarian

Swabian Spelt Knauzen (‘Schwäbische Knauzen’)

Ad: Post contains affiliate links. Swabian spelt knauzen are one of the simplest and tastiest bread rolls to make. The secret ingredient for great knauzen is time. The dough needs to slowly ferment in the fridge overnight to develop an amazing aroma. Knauzen are part of a group of bread that is called “Genetztes” in Swabia. What makes these types of bread special is that they are made from a soft dough and shaped with […]

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Ciabatta Rolls (Ciabattabrötchen)
Baked, Book Reviews, Bread, Vegetarian

Ciabatta Rolls (‘Ciabatta Brötchen’)

If there is one thing that French and Italian bakers really excel at then it is the production of aromatic white wheat bread. This recipe for ciabatta rolls is simple. It contains only four ingredients: flour, water, salt, and yeast. No bread improver needed! But wait, this is a German food blog. Why do I share a ciabatta rolls recipe with you? It’s because I was tweaking the ciabatta rolls recipe in the first draft […]

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Oranges are rich in Vitamin C
Bread, Cooking Knowledge, Non Recipes

Why is Vitamin C (ascorbic acid) added to bread dough?

Vitamin C is a flour improver that increases dough strength, reduces stickiness, and improves the crumb structure and color. Ascorbic acid is typically added to bread dough in concentrations of 0.002 to 0.02 % (20-200 parts per million) in relation to the flour weight. A popular alternative to synthetic Vitamin C is acerola cherry powder. In many countries around the world, the flour oxidizing agent bromate is banned due to concerns that it might be […]

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Potato Wild Garlic Beignets
Dumplings, Potatoes, Sides, Swabian, Vegetables, Vegetarian

Potato Beignets with Wild Garlic (‘Kartoffel Beignets mit Bärlauch’)

Potato beignets are a luxury version of humble potato noodles. The dough contains more – much more (!!!) – butter and it is deep-fried instead of boiled and pan-fried. This recipe contains wild garlic leaves because my main motivation to make a large batch of potato beignets was to preserve the wild garlic that I had harvested in the forest. Potato beignets freeze exceptionally well and can be fried whenever you feel like having them. […]

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Spelt and Emmer Breadsticks (Dinkel-Emmer-Seelen')
Baked, Bread, Swabian, Vegetarian

Spelt and Emmer Breadsticks (‘Dinkel-Emmer Seelen’)

These spelt and emmer breadsticks are incredibly aromatic and crispy. I can hardly think of any bread roll better suited for Sunday brunch. I love to enjoy these breadsticks when they’re still a little warm. Spelt and emmer flour are a very common pairing because emmer flour, by itself, is not strong enough to bake fluffy bread rolls. Yet emmer tastes phenomenal and I want to have this taste in my bread! Traditionally, Swabian breadsticks […]

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wild garlic potato noodles (Bärlauch Schupfnudeln)
Noodles, Potatoes, Sides, Swabian, Vegetables, Vegetarian

Wild Garlic Potato Noodles (‘Bärlauch Schupfnudeln’)

I love these wild garlic potato noodles even more than I love wild garlic spätzle. The wild garlic season in Germany is short. But in April wild garlic grows like a weed in Southern Germany. It is everywhere! So during its short season that lasts less than 2 months, wild garlic gets used extensively in all kinds of dishes. Nowadays, you can find wild garlic for sale in supermarkets or at farmers’ markets. But it’s […]

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