Potato wedges – always a pleasure to eat
Potato wedges are incredibly good. They always taste good, go well with every dish or on their own. Potatoes are incredibly healthy and are part of every wholesome meal. My…
Instruction bread baking – basic step 1 2 3
There is nothing better than baking your own bread. With just a few ingredients and some practice, anyone can do it. I'll show you from my experience what you should…
Simple soy yogurt sauce – tastes always
This excellent soy yogurt sauce impresses with its simplicity. A quick and extremely tasty preparation from just two ingredients. I prefer to use it with fresh homemade rolls, which are…
Lupine dumplings with lentils – ingenious
The lupine dumplings with lentils are a super creative alternative to traditional burgers. The taste is a little sweeter and spicier, which is just fantastic. They are incredibly nutritious and…
Ruchmehl bread with spelt flour – number 2
Ruchmehl is a special flour used in Switzerland and some parts of Germany. It is a darker, less processed flour compared to wheat flour type 405 (in Germany) or type…
Ruchmehl rolls with spelt flour – excellent
Ruch flour, also known as Type 1050, has a strong flavor and a slightly nutty aroma. My rolls are made with a spelt flour type 1050. The Ruchmehl rolls with…
Potato bread with sourdough – other variant
Potato bread with sourdough is a delicious bread variant, which gets a special texture and taste by adding cooked or mashed potatoes to the dough. The sourdough provides a natural…
Whole spelt bread with sourdough – number 1
Whole spelt bread has a strong, nutty flavor and a slightly firmer texture compared to bread made from refined flour. Whole spelt bread with sourdough is the natural way to…
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Preserve sourdough – lasts forever
Sourdough can also be wonderfully preserved. To do this, simply spread an already older leaven on a baking tray with baking paper and let it air dry. When it is…
Prepare sourdough – not so difficult
Prepare sourdough is an exciting process that takes a little time and patience, but it's worth it for the incomparable flavor and texture it adds to bread and other baked…
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