I woke up at 5 today. In my best mood. Not even the thought of the need to clean my fridge can drag me down today. My fridge. Yes. As I came home from 3 weeks traveling I had a light smell of death in my flat. Or death is the wrong descibtion, the smell is rather of some highly … Read More
Last Call for München
If you have the chance to come by Alöf Bakery in Glockenbachviertel today before 10 then I will bake a Hazelnut, Fig and Apricot Bread. I do not often use Hazelnuts but a traders here in München, Lady Sasha, reminded me of a Bread I once tried at Alvar och Ivar Bakery in Gothenburg. It is one of my (and … Read More
Bread Exchange Austria/CH
I am driving down to Lenzerheide to check out the store Pesko. On the way I will be passing Bregenz, Feldkirch, Vaduz. In case you are in the area, and would like to trade a bread, let me know! AND, the never ending search for the perfect Brezel is on, in case you know where to go, feel free to … Read More
Travel with Bread Exchange: München
From Today team Bread Exchange will be in München! I have packed Mister Sourdough (he has been recovering in Fischbachau) in the back of my car together with all necessary Bread Exchange gadgets such as a Scale Top Notch Flour Sea Salt from Ibiza Some apricots from Istanbul A little package of organic gogis The best olive oil that I … Read More
Strike of the starters
I am travelling since a week now. Already left Germany and last night I arrived in Baden, just outside of Zürich. The days to come I will spend in Zürich and Lenzerheide. Maybe with a stop in Engelberg. I know I promised you Bread Exchange around the country. So far I have not given you one single loaf since I … Read More
As good as it gets
Dear Friends, This is as good as it gets. Mangos, the sweetest kind, directly brought from Bangkok to our breakfast table in Berlin. Simply served with yoghurt. And my blueberry swirls prepared before I fell asleep last night and baked in the morning. To die for. ———————– Recipe is here. Be creative with you filling. I made about 50 buns … Read More
Pimp your Porridge
This morning was an early one. My friend Stefanie came by early with a fresh pressed juice. I made porridge. Since we could not decide on which one of all the exciting porridge ideas we had in our heads, we decided to make two different kinds in a tasting size. 1) Blue Raspberry porridge with Dinkel, Oat, Kruska, Soy and … Read More
échange de bons procédés
Today, Friday, I have be baked bread for a Gallery opening in Berlin. I will bake the most simple kind with just flour water and salt. They will be serving it with the raw milk butter. For you I have been baking 2 different kinds of Bread: 1) Half Dinkel Half White. It is still a white bread but it … Read More
What Luxurious Swedish House Wives eat for Breakfast
What do you do to not get a bad mood when your first thought when you wake up is the image of your hard-core-over-full schedule? And you wish you had the guts to drop the iphone that has been vibrating the whole night and now shows 232 new messages into the waterglas next to your bed ( if it wouldn’t … Read More
Swedish Woods in the Bread
First day of the Fashionweek I will bring you a bread of the most simple kind. It is baked with Canadian flour, Berlin water and Himalaya Salt. Fun is rather in the crust where a purple sparkle of Blueberries from the Swedish woods is playing. It is not sweet, nor sour. I would not say it is a strong taste … Read More