I had some red wine left and remembered a cake we had often in the 80ties and 90ties.       This cake is a chocolate cake with chocolate chips in it. But it also contains red wine instead if milk. WARNING: I have to put a warning up here. This cake contains alcohol. I am not
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A user asked me for a recipe for sourdough bread rolls. I looked for some rolls that have a crunch outside and a soft and nice rustic flavor inside. I also tried two different baking methods of which one came out nicely and the other one not quote as nice. On the texture and the
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What to bring to a party? and even when it is an Octoberfest party?  I decided to make some traditional brezels.  Brezels get their taste and color from a bath in lye.  You can use baking soda dissolved in warm water as lye, but that does not give them the same touch as traditional ones.
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  Back in the 80-ties an aunty made cakes – big cakes and she made a chocolate gateau as well. A simple chocolate sponge with a chocolate cream. This cake is typical German, not too rich on ingredients, simple to make and just chocolate.  This cake is inspired by these kind of simple gateau’s I know
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For our Easter tea with friends I made this sponge cake roll. Nothing traditional for Easter but easy to make and a great taste.  This roll has 3 components: The sponge cake, an simple biscuit  cake, rolled up when it comes out of the oven.  The sponge is soaked with some coffee. The filling is a
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It is an old English Easter tradition – Hot Cross Buns.  I tried many recipes over the past years and always comes back to this one I found on the Wild Yeast Blog. I changed the recipe slightly and reduced the sugar.  These buns a fluffy and full of flavor. The spices give them a
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Traditional Lebkuchen come from a region in Bavaria, the town of Nuernberg. The tradition reaches back to the 12th century where Nuernberg was a major trading center at the crossing of several middle age high ways. These Lebkuchen are very different to normal ginger bread. They contain ginger but no honey or flour. They are baked
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Today I made a Christ Stollen or Christmas Stollen.  This is a traditional Christmas cake in Germany. There are many recipes. What I like about this one is it’s buttery taste and the flavors. Stollen needs to rest some time before being served. Some say several weeks, but I think some day’s is just fine.
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The other day I got some kibbled rye and wheat, so I thought I bake a classic mix bread with it. To use the kibbled grains without having stone like pieces in your bread you need to cook them before you use it. So if you use grains always cook them 10th 150% of water
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Today I post something a cake I made for my daughters birthday. After several black forest cherry cakes, “Frankfurter Kranz” and nougat cakes in the past years it needed to be something special and different. Something taking it to the next level. I came across a recipe in a cake making class and had to
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