Librarian's blog

Been trying out a lot of recipes since my last entry, nothing worth to mention what had not been done before, I played around with my sourdough starter

I exclusivly use white flour/bread flour now. The rise may it be bulk fermentation/proofing is nothing much sensational on the contrary, but every

bread i make lifts off in the oven. A guy at the mikrobiology department told me over time strains take over others, one may become dominant, and it is not

I came across this recipe in paper and thought it was worth a try, all the ingredients make this one a pocket full of flavour, which I am sure you will enjoy.

I try my best to explain where and why I deviated from the original recipe with bold and italic letters...

Austrian Easter bread, farmer's recipe

It is that time of the year again, where I can't wait for the taste of sweet bread with smoked meats, hardboiled eggs and

freshly grated horseraddish. It is very traditional to eat this kind of bread for the Easter holidays, some even put raisins

in it and there is a much softer almost no crumb version out there. Oddly everyone seems to fancy the contrast of

meat/radish/horseradish on a very sweet bread, but only for the holidays. It is a tradition,what can I say. My mom