Best of 2017

Another year went by and now I’m standing here and take a look back on my adventures in the kitchen. And the kitchen year was a a good year. Beside the fact that baking helps me to keep my feet on ground when the days are troublesome baking provides me many contacts I wouldn’t have otherwise.  I met many new people on the Brotzeit-Markt in Berlin, at the Colgone black market  and in my Baking courses. And staying in contact with you, my dear readers, is a precious thing for me. So I can not tell how much I value your comments and emails! Thank you very much for that!

And now let me show you some of my favourite recipes. It was – once again – hard to pick only twelve. But a rule is a rule – even if its my own one. So here are my favourites of 2017:

• One personal trend in 2017 was spelt. A favourite spot hast the spelt, nut & fruit – an aromatic whole grain bread which is made similar to black bread, but without rye.
• My most beloved discovery of the year was the pysillium hulls which can replace a water roux and helps to bake moist rolls or breads. The first recipe among many that followed is the Luftikuss roll recipe.
• A delicious left over recipe is the recipe for rustic potato rolls. With some cracked grains, mashed potatoes and some egg yolk they are fluffy and hearty.
• 2017 was the year of the black bread. The Rheinische Schwarzbrot based on the childhood memories of our grandmother and it is neither to dry nor to moist and already the declared family favourite.
• Square rolls were another personal blog trend. The  Spelt Squares are an delicious whole grain roll made with some poolish and yoghurt for flavour and moisture.
• During summer I baked several Sweet Buttermilk Breads, some with nuts and apricots, some with raisins and some pure. Whenever I bake a bread several times in a row it is a serious hint on how much I loved it!
• I baked several breads based on regional recipes. I fell especially in love with one recipe: Salzweck
• Another discovery was the fact that a nearby museum has a wood fired oven in which one can bake bread once the month. One of the breads I baked there in last months was this Spelt Potatoe Bread.
• A good bread needs a good spread. And so I spent the winter month tweaking a recipe until I had the perfect Orange marmalade
• The Urige was created after a readers description. It is a beautiful and tasty bread and I’m always thankful for these kind of reader questions!.
• A leftover Bread is the Backes Bread, too: a bit of quark and potato as well as some emmer make a nutty flavoured bread. And baked as twin bread it is perfect to be shared with family and friends.,
• Last but not least was a recipe that combined our love of lye rolls and burger. The mixture of hearty lye roll flavour and slighty-sweet and fluffy burger roll is great and matches well with beef or vegetarian patties.The perfect slow fast food

This was the year 2017 here at “Hefe und mehr”. I would like to thank all my readers for your visits, your nice comments and emails. These feedbacks are always so motivating for me! I hope, you will come back next year and if you find the time to drop a comment every now and then I’m even more happy! And so I wish you and your families a great new years eve and a happy year 2018!