Spoonfuls of Germany


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It’s the flour: the challenges of baking German bread abroad

pumpkin-seed-bread-1

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