Bakery, Part 4.

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Bakery, Part 5

Dear users, dear authors,
so here is Part 4 of the bakery.
Have fun with it.

You can read earlier posts via the link:
Bakery, Part 3.

I’ve just tried making a completely new kind of bread. On “Frag-Mutti,” there’s a recipe for “Ratz fatz Onion Bread.” It’s baked with baking powder. I couldn’t have imagined it at all, but it tastes truly fantastic. To make it crispy all around, I took it out of the pan for the last 10 minutes and let it bake a little longer. Since we’re both thrilled with it, I’ll definitely bake it again.

Here’s what it looks like:

Oh, Monika, that looks delicious! I’ll stop by right away. Thanks for the tip.
My husband always bakes our sourdough bread. He never deviates from the recipe one bit. It’s a shame, really. 

Yes, Ina, I’ve been baking sourdough bread for a long time, too. I still do, but I like to try new things every now and then. This one is quick to make and tastes absolutely delicious.
It’s so convenient that your husband is the bread baker. Mine bakes the rolls for us—he’s better at it than I am.

  another 3 trays of Elisenlebkuchen baked by my husband today


Best regards, Inge

Baked another batch

You’ve baked a lovely, colorful assortment. That’ll make for a beautiful plate to serve with Christmas coffee. 

Your baked goods look so delicious!

My macaroons are suffering from acute shrinkage. I barely got any. My husband was so crazy about them.

Yesterday I baked brownies and a small cheesecake crumble cake.

Oh, how delicious. I’d love to go on a road trip and try everything along the way.

Have you already eaten all the Christmas cookies and stollen?

For the first time in a long while, I baked bread using baking ferment. The starter had been waiting eagerly in the fridge to be used. The result was two delicious loaves of bread.

I tried a new recipe for the Römer Topf. 

A breakfast bread - but I think it will also taste delicious tonight with cheese and olives

Wow 😲—they bake here too? That’s something else.
I’m not much of a baker these days, but when I do bake something again, I’ll be happy to share it with you 😘

That would be great. I’m always happy to get a new recipe.

I discovered bread baking for myself over a year ago and have been trying out lots of new variations.

By the way, it tasted really delicious.

Hi Petra, I used to bake a lot of sourdough bread, but after a silly fall and an even sillier fracture, my sourdough starter—which I’d nurtured for years—“said goodbye” 😭

I’m still pretty inexperienced with sourdough. I haven’t really dared to try it yet.

I was once given a jar of starter. After a certain number of days, I had to split it: feed one portion with flour and bake the other.

But I was always tied to a specific day for baking. And I didn’t want to bake the same bread over and over. So it didn’t last very long. But I can’t say for sure if that was sourdough. 

Hi Petra,
yes, you have to keep sourdough going—or rather, if you don’t get around to baking, you have to “feed” it 😉
It doesn’t necessarily have to be the same bread every time, but it does require some planning: start it the day before and bake it the next day. I couldn’t keep up with that either, which was a shame, because sourdough that’s “maintained” over a longer period of time becomes more and more active, and then you can do without yeast.

Many yeast breads are made with too much yeast to speed up the process; they’re usually edible when fresh.
But for me, a loaf of bread isn’t really good until it still tastes good the next day 😉

I used to bake with sourdough a long time ago, but it was too complicated for me. Then I discovered baking with a baking ferment starter, and I really like it. You set aside a portion of it, and you can store it in the fridge for several months. This time, it even lasted me half a year. You don’t need any additional yeast, and you can mix in all kinds of ingredients—for example, adding rolled oats, millet, and so on. That way, the bread turns out differently every time.

I prepare the starter in the evening and bake the next day after breakfast. I place the starter on the radiator overnight with a small board underneath, or in the oven with the light on. The bread pictured above is another example of bread made with a baking ferment starter, with 300 g of rye and 1200 g of spelt, all whole grain.

Otherwise, I prefer to bake with just a tiny bit of yeast and yeast water. You can find recipes and tips for this on smarticular.

Years ago, I was given a “Hermann” as a gift and took care of it for quite a while. Then someone decided it was time to get rid of it.
Have you ever had a “Hermann”?

Yes, my son loved “Hermann.” I baked it so many times. He always wanted Kaba and cake for breakfast.

Is “Hermann” still around? My daughter never mentions it—she’d be in the “schoolkids”

generation by now. It was a little tangy, after all. 

I saw a pattern for a “Hermann” online. But I hardly ever bake just for myself, so it’s not worth making one.

I had to Google it just now—I’ve had “Hermann” before, but it feels like an eternity since I last had it, so I have no idea what it tasted like 🤔

Now we can finally bake again: sunken apple cake—for the batter, I used the basic recipe for sponge cake from the book “Simple Vegan Baking.”

Oh.... Marlene.... what a shame that we can “only” look at it; it must smell absolutely wonderful .... Well then, enjoy your meal 🎂💖 

I used to have a Herrmann too.... ages ago. How great that Marlies found a recipe/instructions.... I’ll have a look too. 
Last week I baked a quark plait with a walnut filling, and it tasted really “bitter,” as if you’d had hazelnuts in the pan too long 😝
I was annoyed, all those lovely ingredients... well, except for the nuts. 
Good thing I still have apples at home; Marlene has really got me in the mood for apple cake. 🙈😇

That apple cake looks delicious, Marlene. You can practically smell it.

It’s a shame I don’t get to bake very often.

That’s too bad, Steffi. You look forward to the result and then end up disappointed. But I guess that happens to everyone at some point.

I experimented again with a new bread roll dough - it turned into different shapes. The baguettes turned out really delicious too.

Yesterday I baked our favorite marble cake from Cakeinvasion again:

Yum 😋😋😋
We’re having Pallatschinken for lunch in a little while. It’s in the oven right now. With apples—definitely 😍

Your rolls and cakes look very, very appetizing. I’m going to bake again in the next few days. I’m still torn between a quark cake and an apple cake. Maybe I’ll just make both...grin.
I can already hear my husband groaning, “Who’s going to eat all that?” and then he’s the one who ends up devouring it.

I know that all too well.... first they “complain,” and then they leave nothing behind. ...
I actually wanted to fill the last apple cake—a pretty thick batter with lots of apples—with a mascarpone cream.... so I took the cake out of the oven and set it aside in the kitchen to cool.... Well, next time I’ll put up a sign that says “NO SNACKING”.... anyway, there wasn’t much of the cake left, and then from the living room came, “I already tried a piece—delicious, but a little less batter next time would be nice,”
without a word.....😤😲

It’s wonderful how similar the pictures are when it comes to our better halves :-)))))
I baked an apple cake again today—it’s an old-fashioned recipe, and those are still the best. :-)

Love, Inge

Hi Inge,
that cake looks delicious—did you use yeast dough for the base? 🤔

No, a cake batter—the recipe is in a baking book from nineteen hundred and whenever ;-) an ancient Dr. Oetker baking book that was my grandma's.

Best, Inge

I baked some apple pancakes; I found the recipe on YouTube

Best regards, Inge

Inge, your apple pancakes look delicious. They bring back memories of my childhood.
I’ll have to make some on the patio this summer. And then add lots of sugar and cinnamon.

I baked in my Römertopf again today. Cold oven, cold Römertopf. I’ve tweaked the recipe in the meantime, and it goes really fast. Knead the dough at 6 a.m. before work, bake at 2 p.m. 

I baked some waffles today. They’re served with a cheese-and-cream quark topping.

They look really delicious. Is the dough salty? And what is cheese-and-cream quark? I’m curious and always on the lookout for new ideas for our meal plan. 

No, Petra, the waffles are sweet. It’s a simple basic recipe enhanced with bitter almond flavoring and cinnamon. Dr. Oetker has a dessert mix for cheese and cream. With quark, it tastes like a cheese-cream cake. It went very well with the waffles.
When I’m with my husband, I often have to resort to these kinds of “pre-packaged mixes” because, of course, he doesn’t have everything in the house that I usually use.

Oh dear. Of course, I thought “KÄse” meant grated cheese, cream, and quark—and maybe some herbs too. (Laughs)

But they taste great as a sweet treat, too, of course. Especially in winter and in the afternoon, when it’s cold outside. 

I always thought cheese and quark were the same thing in Germany, but apparently I’m wrong. Where I’m from, cheesecake is definitely made with a filling of more or less tangy cheese (e.g., Gruyère, Sbrinz…) and is called “Wähe” or “Fladen” in other parts of Switzerland. There are also sweet quark cakes.

I baked a blueberry cheesecake on a baking sheet today; the first slices are already gone—man, were they delicious! Served with fresh whipped cream—yum, yum, yum, is all I can say :-)

Best regards, Inge

Christina , here we have a cheesecake made with quark. I think where you’re from, quark is the same as Topfen.

And then there are savory pies. Those contain cheese (Emmental, Leerdammer, or mountain cheese, for example).

Like a quiche Lorraine, for instance: shortcrust pastry with ham and cheese on top, then a topping of sour cream and eggs. 

Oh, Inge, that looks really good. Too bad my husband doesn’t really feel like eating at the moment.

If our son dares to come over tomorrow with his family, even though his supposedly non-existent mother is here, I’ll bake muffins. My husband doesn’t want cake... grumble.

Today I baked the best rolls. I really think they’ve never been this good before. And this time, no overnight rise, just one 45-minute rise and then another 15 minutes. 

They were so delicious

The rolls turned out great.

Today we have a cheesecake with—as we always jokingly say—*dode Muggn* ;-) :-), meaning raisins in the cheesecake filling

Best, Inge

One day I’m going to invent a printer that lets you print out food from photos on the Internet, and if I had that printer, I’d turn it on right now and print out Inge’s cheesecake.

Josefa, that cheesecake looks super delicious—it’s just the wrong time of day. Take a look here; Silvia has something tasty with sweet potatoes

What are you cooking today?

The sweet potato quiche looks great, but I really wanted something sweet.

How’s the baking going?

Tried out a new recipe: spelt flour and buttermilk

wow

Your bread looks delicious, Petra

Best regards, Inge

We’d love to come by

Thanks. There isn’t much left, but I’m happy to share the recipe with you 😃

Oh wow, I’m thrilled by all the delicious things here. That’s a really nice spread. I’d really love to try some of that. I’m baking rolls again today… they’re rising right now.

That bread looks really delicious, Petra.

Can you still get flour where you are? We haven’t been able to find any here for two weeks.

Today we had muffins with lemon icing and coconut macaroons again. He didn’t want a birthday cake—grumble…
We went out for lunch today. We had Hamburg-style pan-fried fish with mustard sauce and fried potatoes.
We’re going to treat ourselves to some delicious ice cream in a bit and wrap up the 75th.

Hugs, Marlies

Birthday? Then, my very best wishes to the birthday boy or girl—all the best. Enjoy your ice cream!

Yes, Petra, he turned 75 yesterday. Thank you so much for your congratulations.
The ice cream was delicious.

My husband baked his delicious raisin bread again today—I could eat the whole loaf in one sitting every time :-)

Best regards, Inge

Inge, is that made from sweet yeast dough?

I was browsing Easter recipes yesterday and came across an Easter bread. I’d like to try making that sometime. Sweet yeast dough with a little quark mixed in.

Yes, it is a sweet yeast dough, but my husband adds honey instead of sugar. That makes it incredibly delicious, yum yum yum

Best regards, Inge

A cheesecake with a special twist,
recipe for the crust
2 eggs,
70 grams butter or margarine
70 grams sugar
250 grams flour
1/2 packet baking powder
1 pinch salt
a little lemon zest
for the filling
1 kg quark
2 cups plain yogurt
2 eggs
1 packet vanilla pudding powder
1 packet vanilla sugar
about 3 heaping tablespoons sugar
a little lemon zest

the *special twist*: sprinkle chopped hazelnuts over the smooth batter on the baking tray, add two grated apples that were soaked in lemon juice, then spread the quark mixture on top
Bake the cake at high heat, about 220°, for 30 minutes on the middle rack
enjoy it, and bon appétit :-))

Best regards, Inge

A delicious nut cake with chocolate glaze

Best regards, Inge

It really makes your mouth water. Inge, I’d like a slice with whipped cream.

Who did some baking?
Are there any pictures?

So, today I baked a cherry cake,
Dough:
2 eggs
70 grams sugar
70 grams butter
1 packet vanilla sugar
250 grams flour
half a packet baking powder
1 pinch salt
Topping:
1 pound low-fat quark
1 cup sweet cream, approx. 150 ml
2 eggs
3 heaping tablespoons sugar
1 packet vanilla sugar
1 heaping tablespoon cornstarch
1 jar, 750 ml, sour cherries
Mix the dough ingredients together and spread onto a baking sheet, smoothing it out well. I always use a rolling pin without the handles and a good handful of flour, because otherwise they always get stuck on the edge of the baking sheet.
For the topping, put the quark, cream, eggs, sugar and vanilla sugar into the mixing bowl and stir everything together well. I fold in the drained cherries with a spatula, then spread everything over the dough and bake in the oven at about 210° convection for about 25 minutes. Enjoy!

Best regards, Inge

The picture of the cherry cake :-)

Best regards, Inge

"Grandpa, Grandma baked some chickpea bread..." That's what my grandson said on Saturday at home after our picnic at the Shepherds' Festival.

I baked a loaf of bread with some chickpea flour in it, and it tasted absolutely delicious. 

There was never any flour or oil here. So I was glad that the baker was offering flour.
I used it to bake waffles. They rose nicely, but for some reason they didn’t turn out very brown.
Have you ever had that happen to you?

We still have plenty of flour here. So the shelves are constantly being restocked. What kind of flour did you get at the bakery? 

Baker’s flour, Type 550

That’s what I usually use, too. So Type 550, but not from the bakery.
There can be many reasons why something doesn’t turn out the way it should. Baked for too short a time, temperature too low.

Just try again. 

Even on the second try, the waffles aren’t turning brown. Now I’m starting to suspect my waffle iron...

We also made waffles yesterday. It was our first time using oat milk. The waffles turned out really light in color. But of course, the waffle iron might be broken too. We’ll give it another try with a different kind of flour :-). Good luck!

I wanted to give a cake as a gift tomorrow. I quickly mixed everything together and poured it into four pans.
I put them in the oven, turned it on, and “Boom”—I was standing in the dark. The oven’s toast.

Now I’m trying to bake the cakes in the chicken grill. No idea if it’ll work out.

Petra, I’m really interested in your chickpea bread. Do you have the recipe for it that you can share with us?

Oh Marlies, that’s too bad. Maybe you’ll still be able to make it on the grill.

On Sunday, I’m going to make a vegan no-bake cherry cake for our guests. If I manage to pull it off, I’ll show it to you here.

My “grilled cake” turned out pretty well after all.

    Chocolate cake with rum flavoring and banana

  Lemon cake with mandarin orange pieces

  Stracciatella cake with sour cherries.

The recipient was thrilled and really tucked in.

Marlies, they all look super delicious. I would have loved to try the stracciatella cake with sour cherries, too. Hmmmm.

That’s great that it worked out so well in the grill. The cakes all look very delicious.

Here’s another look at a slice of the stracciatella cake



Using the grill isn’t a long-term solution, but as you can see, it works just fine.

My oven also broke down right at the start of the pandemic, when everything was closed. It heats up and won’t stop. 
I’ve gotten used to it by now. I sit in front of it and knit. Turn it on—off—on.....

(Almost) nothing burns anymore, and the breads like the high temperature. The kids joke about which will end first—the pandemic or my question of which oven I actually want to buy. I’m sure I’ll go out and buy a new one soon......

Marlies, that cake looks delicious. Great that it worked out. Learned something new again.

Oh Petra, that must be pretty time-consuming if you always have to sit right in front of it. I can’t imagine that’s much fun in the hot summer, though. There are definitely cozier places to knit.

I had a really delicious cake on the table today. It’s a “vegan cheese-cherry cake” that isn’t baked—it just has to chill in the fridge for 4 hours. I’m totally blown away by how delicious it tastes! It’s also raw vegan, so it’s a really healthy treat. Since we and our guests enjoyed it so much, I’ll definitely be making it more often. Here’s what it looked like on the table:

That looks really delicious, Monika. I would have liked to try that, too.

Birthday cake for my daughter 😊

WOW, that hedgehog cake is GREAT—I really like hedgehogs anyway :-)

Best regards, Inge

Wow, that’s a masterpiece, Tanja! I’m sure it tastes as delicious as it looks.

My husband felt like having some homemade cookies today, so he got to work and baked some :-)

Best regards, Inge

Inge, those look delicious. A husband who bakes cookies himself—you could lend him to a lot of us here. ;-) At least mine bakes our rolls. It’s his birthday on Sunday, and he’ll be getting a cake just like the one I showed above.

Oh man, that really makes your mouth water. Haven’t been here in a while, and the whole forum smells like your delicious baked goods.

I’ve noticed that I bake less here than I did in Norway. The selection of cakes here is just sooooo huge—simply delicious.
But soon I’ll start baking bread rolls again, or my apple cake made with a simple batter.
Today it’s store-bought peach flan and cherry Swiss roll.

Have a wonderful, indulgent weekend, everyone!

The first rhubarb cake of the season

Oh, that looks delicious. That reminds me that I need to harvest the rhubarb. Then we’ll have rhubarb cake, too.

Today we had birthday cake—the same one from earlier. This time with chocolate sprinkles on top. It was so filling that we skipped dinner.

I completely forgot to post the breakfast croissants here. We had them for breakfast. It’s an old, tried-and-true recipe.

Mmm, those croissants look delicious. They’re making me hungry.

Is that a secret recipe? I’d love to try baking them myself.

I’ve come up with a new bread recipe using the Römertopf. Cold oven, unsoaked Römertopf, and no long proofing time.

It definitely looks good, and the whole house smells so good that I’m already hungry again. We’ll see tonight if it tastes good. 

Petra, I can smell it from here ;-) Your bread looks delicious

Best regards, Inge

Petra, your bread really looks delicious.
Andrea, the breakfast crescent rolls are from an older wholegrain baking book. They’re baked with whole-grain spelt flour. They’re actually called yogurt crescent rolls. I’d be happy to copy out the recipe for you and send you the photo via private message.

I baked a blueberry cheesecake today because tomorrow my husband and I are celebrating our 32nd wedding anniversary. It’s his favorite cake, and for me, it goes without saying that he gets one on a day like this. He already wanted his little sample piece tonight :-) )))

Best regards, Inge

Dear Inge, have a wonderful celebration and enjoy this delicious cake.

Have a wonderful day, and my heartfelt congratulations on your 32 years together.

Warm regards, Petra 

Inge’s blueberry cake—that would be a real temptation for me, too, one I could hardly resist.

Today we had rhubarb cake with banana and ground nuts, sprinkled with buckwheat. Very tasty! Half the cake is already gone.

Continue here:
Baking Corner, Part 5