I wish to thank the food bloggers that inspire me with their stories, recipes and pictures, I hope you find joy from their posts too. It’s a long post, because I wanted to show a picture from each blog, I hope you enjoy them!
I start with Papaya Pieces: admire her wonderful berry cupcakes…
BBC Food Programme: 28-minute podcasts, funny, interesting, about ingredients or places or people, all around food. There are gems like: The Apple – how British a fruit?
Cookies and Chemistry: I love Cindy’s motivational posts, food photography tips, and life thoughts:
Charismatic Baking: nice balance of recipes and meditations around life!
Der Brotdoc (in German): worth a visit, even only for the pictures:
Cooking without limits: clever food photography tips and wholesome recipes:
The Little Vegan: lots of ideas for vegan versions of common recipes, and many vegan-from-the-start recipes:
frauke’s delicious fritid: mostly dessert recipes, simple and tasty:
My Lighthearted Kitchen: bilingual posts (English and French) about cooking and motivational thoughts:
Ricette Veg: my friend Madi’s food blog, where she posts traditional Italian recipes:
Green Cooking Blog: a 17-year-old foodie shows a great mix of creativity, cooking and photo skills:
Happy food-blogging everyone!
I am so proud of my 28th baking result that I have to post pictures immediately 🙂
I used a recipe from Brotbackbuch n.2, namely Roggenmischbrötchen (mixed rye and wheat flour buns) in order to use a generous amount of my rye sourdough, that was almost dripping out of its container.
I took some time to understand the format of the recipe, but then followed it without issues. I made 8 buns and let them rise under a cloth (a piece of BOMULL fabric by IKEA, that I received as a present from valhalla – actually, as the wrapping of a briaccola):
Notice the separation folds: they keep the buns from sticking to each other, and partly decide how large the bun will rise. I put a good amount of flour on the cloth to prevent sticking.
After about an hour of rising, the buns grew twice the initial size, so I preheated the oven and tried a new technique to put them in it, using a half-circular wooden tray that I had from a small electrical pizza oven. It worked like a charm:
The buns cooked nicely for 20ish minutes, in two batches of 4:
And here they are:
The black and orange tool is a temperature measuring device. It is super useful in the kitchen: I used it to check the temperature of the oven, but I most often use it to measure the temperature of oil in a pan, so that it doesn’t overheat, and is hot enough to start browning onions.
Here is the detail of two crusts:
I am going to taste one, as soon as it cools down a bit 🙂
I hope I inspired you to bake your own bread and buns!