Since last year I’m totally in love with cooking jams without gelling sugar. I love the old fashioned flavour and that I have all ingredients I need (which are sugar and lemon juice) always at hand. No need for extra shopping… And so I change slowly all of our favourite jam recipes.
The four favourite jams here are Blueberry, Red Currant and raspberry, Blackberry und plum butter. Apricot jam is raking not so high but having some glasses around is essential for baking cakes. And so I did not hesitate when there where beautiful apricots on sale last week. As apricots – like blackberries – contain a middle amount of pectin, I choose carefully some not so ripe fruits, to go along with the ripe ones. The reason behind is that unripe fruits have a higher content of pectin. Adding some lemon juice helps with the gelling process as well.
After half an hour of simmering, the jam has a deep apricot flavour which is one million times better then everything you can buy. Even my love was nodding his head approvingly when I was urging him to test. So this jam has the potential to rise high in our favourite list!
I get the question for a sweet yeast dough without egg, milk or wheat regularly. Depending on the dietary restrictions I sent the readers to 
Some days ago I had to sent some sourdough per mail. That is easy when the sourdough is mixed with a lot of flour to form dry crumbs – the German name for this is “Krümmelsauer” while it is called “Gerstl” in Austria. The crumbs should be as dry and fine as possible. This reduce the amount of water and put the microorganisms to hibernation. In this state there is nearly no fermentation going on.
This Sandwich bread is a readers wish. But I needed two rounds, until I was really satisfied. In the first Variant I had a boiled soaker with whole spelt flour and seeds, but this added to much liquid to the dough. This resulted in a very instable crumb. The recipe needed adjustments!
Some time ago Eva made “