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HAVE SOURDOUGH, WILL TRAVEL - OAT PORRIDGE BREAD WITH TOASTED ALMONDS

Hier geht's zur deutschen Version dieses Posts Two weeks ago, I flew to Columbus/Ohio, to visit my daughter. In my carry-on I had a freezer bag with sourdough, hoping it wouldn't cause suspicion and confiscation at the airport security. Valerie had asked me to show her and her co-workers at " Two Caterers ", how to bake a high hydration bread à la Chad Robertson of Tartine fame. "Tartine"-breads are known for their "holyness", and their excellent taste. They are great favorites of mine, and I bake them in all possible variations ( Brewer's Bread , Acorn Levain ) The next day I walked to a nearby "Giant Eagle"-supermarket to look for ingredients. I wanted to bake a porridge bread (the grain mush makes it especially moist). And it should have nuts in it. The fancy salad bowl was barely big enough for mixing the flours The different flours I needed were easy to find, and, also, rolled oats for the porridge. For the nuts I opted for a...
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ACORN LEVAIN - CHANNELING MY INNER SQUIRREL

Hier geht's zur deutschen Version dieses Posts Last September, William Rubel challenged Facebook group members of "Bread History & Practice" to gather acorns, and use them for bread baking. I was intrigued - the huge European oaks in our neighborhood had produced a bumper crop of acorns this year. Shelling acorns - as easy as cracking nuts Squirrels and pigs love the fat kernels, but acorns are too bitter for human consumption, unless the tannins are leached out of them. This process, as described in "Acorns: The Inside Story" , is easy. Soaking ground acorns in cold water (instead of boiling them) works best for bread making, since the meal retains it binding qualities. I gathered a bag full of acorns, and left them for several weeks on our porch to dry - the kernels shrink a bit, and are easier to remove from the shells. With a nutcracker, the acorns could be cracked like hazelnuts, and I ended up with about half a pound of kernels. The acorn are gro...
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ROYAL TREATMENT FOR LEFTOVER PANCAKES - KAISERSCHMARREN

My husband and I love pancakes! At least once a week we have them for lunch, made with all kinds of different grains, nuts and fruits. And, of course, our traditional family recipe, my Omi's German Pancakes . Emperor Franz Josef loved Kaiserschmarren I always cook a whole batch of them, even though we are only two, and I could just halve the recipe. There's a good  reason:: leftover pancakes can be easily recycled into an (almost even more delicious) dish: Kaiserschmarren! A famous Austrian dessert, Kaiserschmarren ("Emperor's Mess") is made from twice-fried pancakes. First you bake regular fluffy pancakes, then you mess them up by ripping them apart, creating a "Schmarren" -  a mess in Austrian dialect. After that, you refry the torn pancakes in butter, together with raisins and other add-ins. Emperor Franz Josef I, to whom the royal "mess" was dedicated, supposedly loved this rich dessert. His Empress Elisabeth, anxiously watching her ...
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