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 […]

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 […]

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 […]

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 […]

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. […]

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 […]

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 […]

Salt shaker
Bread, Cooking Knowledge, Non Recipes

What is salt-stressed baker’s yeast and why is it used in breadmaking?

Salt-stressed baker’s yeast has been exposed to osmotic stress caused by a concentrated salt solution. Yeast cells exposed to stress become resistant to a second, more severe stress challenge. Salt-stressed yeast is used in breadmaking because it has a high leavening ability in sweet doughs that contain a high concentration of sugar. Sugar in enriched doughs increases the osmotic stress on the yeast cells and thus slows down the fermentation. Salt-stressing the yeast is a […]

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 […]