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Have a recipe for those brötchen? I've been wanting to do the same thing, because I really miss the delicious bread I ate in Germany as a kid. I found what looks like a good recipe on some German website but I've honestly never baked bread in my life. Suggestions would be appreciated. On the subject of King Arthur flour, the recipe I translated called for diastatic malt powder, which seems difficult to find in the US except from King Arthur's website. Anyone know of other sources? If I could buy it locally that would be nice, but I'm thinking I'll just have to order online and wait for it.
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Dec 16, 2012 06:20
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| # ¿ May 8, 2024 12:11 |
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Awesome, thanks. Here is the recipe I found and translated (mostly using Google Translate; my German sucks). My approximate US measurement conversions are in parentheses. I converted the flour types to US types too; I hope this was done correctly.Kaisersemmel!! posted:Starter: This recipe I found merely said "yeast," so I don't know what type it would have meant. It seems to be a lot more yeast than in your recipe, but the starter also isn't supposed to rest as long so it would make sense. Still, is there a standard type of yeast used in Germany or was the recipe I found just unfortunately vague?
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Dec 17, 2012 07:04
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My ingredients from King Arthur just arrived (at 10 pm; the UPS guy must be getting a lot of holiday overtime) so I've started work on my first ever batch of bread. I hope the inevitable disaster is tasty. While I'm here, is a stand mixer worth it? Assuming this is tasty I hope to make it often. If so, any recommendations? (I know there are a few listed in the OP of the product recommendations thread.)
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Dec 20, 2012 08:08
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Happy Hat posted:
Not only does it look way better than my first attempt the other day, she didn't destroy the kitchen in an unholy flour explosion, either. (Notice I never did post pictures of my attempt at kaisersemmeln last week  .)
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Dec 27, 2012 18:00
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Happy Hat posted:Tomorrow she will get to operate the standmixer, as she has understood the formation of gluten. Sounds awesome. I cook with my friend's kids fairly often, because that's one of the few things her daughter and I both enjoy doing; but even then it often turns into "What, it's going to take more than ten seconds to make this whipped cream? *Hands bowl to Choadmaster.* Tell me when it's ready..."  You should do some Youtube videos like Leroy Diplowski does in the candy thread. I don't know anything about breadmaking and it sounds like you know how to teach it! (Mostly kidding; spend the time with your daughter and not us goons!) Choadmaster fucked around with this message at 02:50 on Dec 28, 2012 |
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Dec 28, 2012 02:48
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(that is how dad taught me, that is how I'm gonna teach my daughter.. also banjos).
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| # ¿ May 8, 2024 12:11 |
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Happy Hat posted:Thanks - I love them too.. Also they're cheaper than granite... I just redid my kitchen and I too am jealous. I have one short empty space in a corner where I am now contemplating installing some more cabinets and a section of steel countertop. I'm going to quickly go broke if I keep reading GWS (I don't dare add up what I've already spent since I first poked my head in here a couple months ago... Yikes). About those "buns" (thanks for the writeup!) were they for educational purposes only or are they something worth eating? Your description of the texture did not sound appealing. Fwiw, I didn't even realize you weren't a native English speaker; your English is certainly better than mine (archaic "fosset" [faucet] notwithstanding  ). Forums search seems to indicate you're Danish - and the product of a tragic supermarket discount purchase. I would never have known.
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Dec 29, 2012 07:05
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