sourdoughbread – sourdough hk

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)”

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/

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?”