What the hell?
No worries: in my #brotokoll by Alex I am trying my best to shed a little light on some of the breadbaking-darkness. I won’t leave you out in the cold like a bigpack of freshly milled flour!
This section is a continuously growing toolbox with various hints, tricks and suggestions based on my personal experiences (so you can hopefully skip some of the wrong ways, I had to run through. Even if I don’t miss that experience – because all of them were an important key for improvement and success).
A whole information packgage about wild yeastwater is waiting for you. Click on the button and get started!
Fleur de Levain
HERE is your way to the amazing interview with the Sourdough Librarian – the discoverer of this very special ingredient. Don’t miss anything about Fleur de Levain and click on the Fleur de Levain series logo
Crunchy crust and a beautiful open and airy crumb – 100% handmade? This feels like heaven for every homebaker! Kick off your personal Open crumb journey with our #brotokoll Open crumb tutorial (klick on the series logo)
There are a lot of basics and specific terms that just can’t or have to be reinvented.
The passion for bread is connecting people – this is why I highly recommend you for all above mentioned points Dietmar Kappl’s Homebaking Blog.
A click on the logo is the direct way to his info-collection. Dietmar is not just responsible for my breabaking madness – this guy is also living and sharing this madness at 100%.