wheat – sourdough hk

What are heritage grains? 遺傳穀物係乜嘢?

“Heritage grains” are traditional varieties of grains. They were grown and passed down before scientists started heavily changing them in what’s called the “GREEN REVOLUTION” from the early 20th century to the late 1980s. These grains are sometimes called “ancient grains” or „Urkorn (in German),“ but that’s not entirely accurate. They’re not ancient, but theyContinue reading “What are heritage grains? 遺傳穀物係乜嘢?”

3 Kornbrot (3 Grain Bread)

Bread of the Year 2012 in Germany is the classic Drei Kornbrot, a bread traditionally made of wheat, rye and any 3rd choice of grain, very often oats are used. With my new 3 Grain Sourdough loaves I went a different way and used spelt flour. A lovely tasty combination that keeps fresh for someContinue reading “3 Kornbrot (3 Grain Bread)”

How to keep your bread best?

Ideal would be keeping the bread in a ceramic container with wooden top at 15C to 18C. This will ensure a stable humidity and temperature. But this is impossible in Hong Kong. During “Winter” a sourdough bread keeps easily fresh for 3- 4 days, in “Summer” 2-3 days. Depending on the used flour and theContinue reading “How to keep your bread best?”

Changed the look of “Landbrot”

I hope you like the new look and enjoy the taste. More on the page: https://sourdough2020.home.blog/landbrot-country-bread/

Special Gugelhupf for the winter season

By adding succade to the dough (check page: https://sourdough2020.home.blog/gugelhupf/ ) it is more like a Panetone with a combination of spices used typically for Christmas baking.

The types of flours I use(d)[update coming soon]

I just received a bulk of different flour types from Germany. Even if there wouldn’t be a flour shortage in Hong Kong not all of these types are available in the consumer market. Still the choices are very limited compared to Germany. Can you distinguish? From top left to right… Wholemeal Rye All of theContinue reading “The types of flours I use(d)[update coming soon]”

Why did I start baking?

After spending some time in Hong Kong I started missing “real” bread. There is neither a bread bakery nor an artisan bakery near by. Different to Germany, baker’s yeast is not widely available just dried yeast (fast action bla bla). Soon I got the idea why not do sourdough bread? Then I started learning theContinue reading “Why did I start baking?”