This Pumpkin Seed Bread put my patience and persistence to the test. It took me at least three times before I was satisfied with it. The result is an adaptation from a recipe by Lutz Geißler, popular German bread blogger and book author whom I interviewed for a recent blog post.
What makes baking German breads in the United States America so tricky is that you don’t have the same huge variety of flours and grains as in Germany. Continue reading
Practice makes perfect, or, as you say in German, “Übung macht den Meister”. Well I wouldn’t dare to say that my baking is perfect but baking several times a week, and having baked hundreds of different recipes from the classic German baking repertoire in my almost 19 years in America, I have a pretty good handle on how to bake authentic German cakes, cookies and other pastries, and with readily available ingredients. Continue reading
There is no beating around the bush: Rote Grütze, one of the most delicious German summer desserts, has an ugly, unappealing name. Literally, Grütze means “grits” in English. To German ears, Grütze sounds actually worse than that; it evokes associations with Continue reading
Spoonfuls of Germany 