Beebox

Hier geht's zur deutschen Version dieses Posts (folgt noch) When I started my little home based bakery, I wanted to offer a typical German Schwarzbrot. Though "schwarz" means "black", a Schwarzbrot doesn't have to be a 100% rye bread, only most of the flour should be rye. With Peter Reinhart's pre-dough method from "Whole Grain Breads" in mind, I cobbled together different recipes into one I could work with. Baking this bread often (my customers love it!) I played with the formula around, and, over the years, tweaked it so much, that it became entirely my own. It contains whole rye berries, has a little bit of sweetener, but, also, a pleasant natural sweetness, and it is not artificially colored with large amounts of molasses, cocoa, coffee or other additives. People familiar with my blog know that I'm very much in favor of long fermentation. Breads that are allowed to ripen slowly are much better digestible, and long fermentation reduces

Hier geht's zur deutschen Version dieses Posts After a rather underwhelming bread experience in an - otherwise nice - hotel last year, I challenged my co-bloggers, facebook friends and hobby bakers from The Fresh Loaf  to help fill a basket with "Bread for Götz von Berlichingen" , to provide Schlosshotel Götzenburg with a better breakfast choice. I was so happy with the interesting contributions that I promised myself to bake as many of the 30 breads as possible, and, also, to showcase some of them on my blog - like  Khalid's Götzenburg Bread from Dubai , und Britta's Double Potato Loaf for Götz from the Lower Rhine . Just in time for Zorra's  World Bread Day 2015 I was happy to present Fresh Loaf blogger  Dabrownman and his Swabian Potato Bread for Götz of the Iron Fist. Dabrownman lives and bakes in Arizona Dabrownman - "everybody calls me Brownman" (or DBM for short) - resides with his wife, college age daughter, and dachshund Lucy in Arizona.