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« Wild garlic risotto | Main | Euro-Blogging By Post #7 »

Apr 25, 2007



I agree completely with you about live yeast. In addition dried yeast can impart a disagreeable flavour of its own to the loaf. As an experiment try making a recipe with 1/2 or even a 1/4 of your usual amount of live yeast, leaving it to rise overnight in a cool place. You'll get a much better flavour, and a marvellous breakfast treat!


Try out Dan Lepard's book The Handmade Loaf. It's fantastic for learning how to bake decent bread. You might particularly like it because he looks at traditional breads from around Europe. I'm not at home so not sure if Austria is included, but it might well be.


I know exactly what you mean - you get nice French or Italian Bread in Sydney but no German loaves let alone decent bread rolls...
In case you're still possessing your bread maker, have a look at "Jennie Shapter: The Bread Machine Kitchen Handbook". I don't like uniform loaves either but there are many recipes that use the machine just for kneading which makes bread baking quick and fuss-free. It also uses poolishes, bigas, and sourdoughs so you can have proper European bread!


james, that's a very good idea - i often find breads a tad too yeasty.
silverbrow, eva: must look out for these books, have gotten into the spirit now!


Sieht lecker aus, ich nehm da 'mal 'ne Scheibe.

Ich stehe auf Vinschgauer Fladen. Dan Lepard's Buch mag ich auch sehr. Und wenn du Sauerteig benötigst....


hi this post reminds me of my bread-eating student days in Germany! (I was also under budget limit, hence lots of bread) Even now living in NYC I found out good German bread is next to impossible to find. I've decided to start experimenting on my own as well. Do you or anyone happen to know a good book or resource for beginners? thanks, and keep posting! Handmaking bread is fun.


Hahaha how funny! Dan had a *get this* Antony Worral Thompson bread maker - given to him by his ex-girlfriend ;)

When we recently moved I jumped at the chance to get rid of it and I gladly offered it to any of my colleagues. I had no less than 6 offers to take it off my hands and that's before I sent the 'sorry it's gone' email.

Bread makers make me squirm.


"james, that's a very good idea - i often find breads a tad too yeasty."

Just to make myself clear, a dough that rises slowly from a small amount of yeast doesn't just make a better loaf because of the absence of a yeasty flavour, but because the slow rising develops the whole flavour of the bread, rather in the same way that a stew cooked long and gently extracts the maximum flavour from the meat.


This made a lovely bread. I substituted the sunflower seeds for pumpkin seeds.

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