Monday, October 9, 2017


  • 22 g starter
  • 210 g whole rye flour
  • 175 ml water (28°C)
  • 550 g strong bread flour (Type 550)
  • 390 g "dark" wheat flour (Type 1050)
  • 50 g dark rye flour (Type 1150)
  • 10 g dry yeast
  • 610 g water (26°C)
  • 20 g salt
  • some oil for the bowl
 Mix the ingredients for the sourdough well in a non-reactive container and let them rest for 12-16 hours. For the dough, mix all the ingredients except the salt together on low speed in the mixer for 4 minutes. Knead in the salt. If you have space, you can do this in your mixer, but I need to do this by to prevent the dough from climbing on top of the dough hook. Place the dough in the oiled bowl and let it rise for ~25 minutes folding it once or twice during this time.

For bread:
Split the dough into two equal portions. Form into rounds or oblongs and place in lightly floured rising baskets. Brush the exposed surfaces lightly with water. Cover with baker's towel and let the dough proof for a further 1-1.5 hours. Turn the dough out onto a lined baking tray or peel. Slash the bread diagonally, brush again with water and place in a preheated 220°C oven (230°C without fan). After 10 minutes, reduce heat to 200°C (210°C without fan) and bake for a further 40 minutes. Let cool on a baking rack.

For Brötchen:
Divide the dough into ~100 g portions and form into balls. Let the balls rest for 5-10 minutes to let the gluten relax. Form into square shapes by pressing the dough balls flat, folding the four edges in and pinching the seams shut. Brush the top surface of the dough (not the seam) with water, dip in a bowl of pumpkin seeds and place seam down on a lined baking sheet. Let rise for 1-1.5 hours. Bake in a preheated 220°C oven for ~20 minutes until done. Cool on a baking rack. Once completely cooled, Brötchen can be placed in a plastic bag and frozen. To reheat, place frozen Brötchen in a 200°C oven directly on a baking stone for ~7 minutes.


Pfälzer Zwiebelkuchen

  • 300 g flour
  • 7 eggs
  • 100 g lard
  • 50 g butter
  • 1.25 kg onions
  • 250 g smoked streaky bacon  
  • 2 Tablespoon oil
  • 400 g sour cream
  • salt
  • pepper
  • nutmeg
Mix the flour with a pinch of salt. Cut the lard and butter into the flour. Mix in 1 egg (beaten) and up to 2-3 tablespoons of cold water. Knead just enough to form a smooth dough. Wrap the dough in plastic wrap and chill for around 30 minutes.

While the crust is chilling, chop the bacon into small pieces, and chop the onions. Render the bacon in the hot oil, add the onions and mix to coat with the oil. Cover the pan with a tight fitting lid and "steam" ("dünsten") until transluscent. Add pepper and a touch of salt to onions as needed. Let the onions cool as much as possible.

Mix the remaining eggs into the sour cream and season with salt, pepper and nutmeg.

Grease a ~26 cm springform pan. Roll out chilled pastry dough and press into pan avoiding the formation of any cracks in the crust where the filling can leak out. Drain the onions with a slotted spoon and distribute in the bottom of the crust. Pour the sour cream mixture over the onions as evenly as possible. Bake in a pre-heated oven (200°C, with fan 175°C) for 40-45 minutes.

Best served with neuem Wein/Federweisse. Also great with a halbtrockenen pfälzer Riesling.


Sunday, March 12, 2017


Makes 1 dozen

  • 520 g Strong bread flour
  • 300-310 g lukewarm water
  • 3-4 g dry yeast
  • 25 g butter (room temperature)
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 50 g baking soda for each liter of water for Lauge
Measure out the flour in a bowl and form a small hollow in the middle to hold the water, sugar and yeast. Let rest until the yeast is foamy, then add the salt and butter and knead 10 minutes on slow. Let the dough rest for 30 minutes. Divide into 12 and form into balls. Let rest for 15-30 minutes. In the mean time, pre-heat the oven to 200C, and set a pot containing 1-1.5 liters water to boiling. Just before you are ready, slowly add the baking sode to the water (it will foam!). Place the doughballs in the boiling water for ~30-40 s (turning occasionally). Slit the doughballs with a cross ~1/2" deep, and sprinkle with coarse-grain salt or sesame seeds (sprinkle just before putting into oven).

Alternative: Kaeselaugenstangen: instead of forming into balls, form into cigar shapes. After boiling in the soda, slit the rolls deeply lengthwise and fill with cheese (preferably some form of Bergkaese--e.g. Gruyere, Comte, Appenzeller, etc).

Adapted from:

Monday, February 20, 2017


  • 4 eggs
  • 250 g sugar
  • 125 g butter
  • 100 ml milk
  • 300 g flour
  • 3 teaspoons baking powder
  • 3-4 medium sized Granny Smith (or similar) apples, peeled and cut into slices
  • Cinnamon and sugar
  • Almonds (optional)
Beat the eggs and sugar until foamy. Heat the milk and butter together to a boil, and beat into the egg mixture while still hot. Mix the flour and baking powder together and fold into the egg mixture. Grease and flour a 12" springform pan and pour in the batter. Lay the apple slices on top of the batter. Bake at 190C for ~40 minutes until a toothpick comes out clean. After baking while still hot, sprinkle with cinnamon and sugar, and spritz topping lightly with water. Add almonds if desired.

Adapted for springform pan and fan-assisted oven from here

Sunday, February 19, 2017


Copied verbatim from Amiexpat 

...except we substituted normal (green) aspargus for white asparagus and small prawns for Krabben

Ingredients for 4 portions:
  • 400 g (14 oz) fresh, shelled brown shrimp (Krabben)
  • 3 T lemon juice
  • freshly ground white pepper
  • 500 g (17.6 oz) Spargel (white asparagus)
  • Salt
  • 2 T butter
  • 2 T flour
  • 1/8 liter light beef broth
  • 1/8 liter cream
  • 1 tsp sugar
  • 150 g (5 oz) frozen peas
Preparation time: about 45 minutes
Per portion: 310 calories
  1. Wash and drain the shelled shrimp, season with lemon juice and freshly ground white pepper.
  2. Peel the Spargel and cut off the woody ends.  Cut the Spargel into 2-3 cm long pieces.  Boil in a pot with 1 liter salted water for about 10 minutes.  Remove the Spargel and drain, set aside the Spargel water.
  3. In a wide pot, melt the butter, add the flour and cook, stirring constantly, until golden yellow.  Little by little, add the beef broth and about 1/8 liter of the Spargel water, allow to boil.  Add the cream, and boil until a creamy sauce forms.  Season with salt, pepper, sugar and the rest of the lemon juice.
  4. Add the frozen peas, shrimp, and Spargel and stir, cook all together for about 10 minutes over low heat.  Season with salt and pepper to taste.


Copied verbatim from Amiexpat

Ingredients for 6 portions:
For the dough:

  • 150 g (5.3 oz) lard (Schweineschmalz)
  • 375 g (13.2 oz) flour + flour for rolling out
  • 3/4 tsp salt
For the topping:
  • 200 g (7 oz) onions
  • 1 T butter
  • 150 g (5.3 oz) raw/cured ham (i.e. Black Forest ham, prosciutto)
  • 200 g (7 oz) Crème fraîche
  • 125 g (4.4 oz) sour creme
  • 3 eggs
  • salt
  • fresh ground black pepper
  • fresh ground nutmeg
  • 200 g (7 oz) fresh white mushrooms (Champignon)
Preparation time: about2 hours
Per portion: 760 calories
  1. For the dough, heat 130 g (4.6 oz) lard with about 200 ml (6.76 oz) water in a pot.  Stir until the lard is dissolved, remove from heat.  Stir together the flour and salt in a bowl.  Little by little, add the fluid fat to the flour, stirring, then kneading to form a smooth dough.  Make into a ball, cover and set in the refrigerator for about an hour.
  2. For the toppings, peel and finely chop the onions.  Melt the butter in a pan, cook the onions, remove from heat.  Cut the ham into thin strips and mix in with the onions.
  3. Stir the Crème fraîche with the sour creme and the eggs.  Stir in the onion and ham mixture, add salt, pepper, and nutmeg.
  4. Preheat the oven to 200°C (400°F).  Take two large baking sheets and grease with lard. Take out the dough, split it in two halves, and roll them out until wafer-thin on a floured surface.  Lay each on a greased baking sheet.
  5. Spread the prepared mixture on the dough.  Wash the mushrooms and cut into very thin slices.  Spread over the Flammkuchen then place the sheets in the oven.  Bake for 15-20 minutes, until crispy.  Serve very hot, directly from the oven.


  • 140 g whole rye flour
  • 127 g warm water
  • 25 g sourdough starter
Mix and rest in a warm place for 20-24 hours

  • Sourdough starter
  • 210 g medium rye flour (type 1150)
  • 150 g strong white flour
  • 11 g salt
  • 5 g dry yeast (10 g fresh yeast)
  • 273 g warm water

Mix ingredients, and knead into a smooth dough (10 minutes on high using a mixer). Rest dough on floured (whole rye) counter under plastic for 10 minutes. Form into a boule, and place seam side down into a rising basket that has been well floured with whole-rye flour. Let rise for 40-45 minutes in a warm place. Bake at 210 C with steam for 15 minutes and then another 45 minutes for 190 C. Let the bread break along the seam for a rustic look. Let bread cool completely on a wire rack before cutting.