bread – 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?”

Why to mill your own flour and what are the differences to store-bought flour?

Professional Mills can produce not only flour for different needs but also very fine milled flour. But if you want coarser flour ? I enjoy playing with different levels of fine or coarse milled flour. It affects the texture (wholemeal bread is in anyway never fluffy) and taste. To me milling part of the flourContinue reading “Why to mill your own flour and what are the differences to store-bought flour?”

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?”

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?”