Frequently Asked Questions (FAQ)

What is the best way to bake my bread? Cast iron pot, steel...

The easiest way to bake bread and get the best results is to bake it in a cast iron pot. The bread gets the perfect oven spring and the own steam stays inside the pot during the first baking halve, so that you can get the perfect ear.

I use my baking steel when I want to bake several breads at once or buns. I generate steam using the steam function of my oven. If your oven doesn’t have such an option you can generate steam by putting some stainless steel screws in a bowl. Do not forget to place your bowl with the screws in the oven when heating up the oven so that they are ready. You throw some water (100ml aprox.) in it once you place the bread in the oven. Be careful: hot steam gets generated!

What is a proofing box?

A proofing box is used to generate a higher Temperature than the room temperature in the box. This way you have the perfect place to place your sourdough starter after a feeding or also for some bread doughs, if too cold in your kitchen.

What is Stretch & Fold (S&F)?
“Stretch & Fold” is a technique used to improve the dough structure. Doughs with ancient grains should not be kneaded long, as they get easier overkneaded as doughs made of modern wheat. I usually knead my doughs relatively short and use then S&F or Coil Folds (see next points). When doing S&F at doughs made with grains from the wheat family, the dough gains structure in a delicate way, gets tighter and can hold better the gases generated during fermentation.
What is Coil Fold (CF)?
Coil Fold” is a technique used to improve the dough structure. Doughs with ancient grains should not be kneaded long, as they get easier overkneaded as doughs made of modern wheat. I knead oft very short and use S&F or CF. A Coil Fold is a gentle S&F. The dough is not stretched with power, but only what the dough is able to do by itself.
What does Lamination mean?
Lamination is a technique used to improve the dough structure. Doughs with ancient grains should not be kneaded long, as they get easier overkneaded as doughs made of modern wheat. Lamination is a maximum Stretch & Fold. The dough gets placed on the working surface and gets streched in all directions until it is very thin (similar to “Strudel”). At this moment you can also spread something on the dough, such as seeds, dried tomatoes and so on. Then you take all edges and place them back to the middle (right to the middle, legt to the middle, top to the middle, down to the middle). The dough goes back to the proofing box.
How do I replace eggs in recipes?

This question can unfortunately not be answered so easily: it depends on the function the egg has in the recipe.

Eggs can easier be replaced in cakes, pancakes, waffles and similar foods using applesauce or banana. 3 Tablespoons replace 1 egg.

For macarons, meringe or similar foods the best is to use Aquafaba. Aquafaba is the water you usually throw away when eating the chickpeas from a can or glas. This water can be beated and looks like beated eggwhites.

When I see, that the recipe I’m doing needs some kind of “support”, something that holds it together, then I use my own egg replacer. This is the case when doing “Semmelknödel” and some pancakes or cakes.

Egg replacer

4 Tablespoons cornstarch (potato starch or flour work as well)

2 Tablespoons chickpea flour

1 Tablespoon almond flour

2 teespons ground linseed

1/4 teaspon turmeric

Enriched doughs work usually also good when leaving the eggs out and replacing them with some extra liquid (3 Tablespoons).

When baking Panettone and Brioche I have had the best results with Lecithine. The egg works here as an emulsifier. I use sunflower Lecithine. Take care that too much Lecithine makes for a closed crumb.

How can I create a "security copy" of my sourdough starter?

If you have an active sourdough starter, I would like to recommend that you do a “security copy” from it. It can happen to anybody, that the whole sourdough starter lands in the bread dough… Or that one gets ill, cannot take care of the sourdough starters and then mould bilds on the top… Life is full of unplanned surprises and therefore it is better when you have a “security copy” of your sourdough for whatever might happen.

There are different ways to store your sourdough long therm. For me the easiest way is to make crumbs of it. It has also never failed when trying to revive the sourdough starter out of it. To create crumbs of your sourdough starter you take a teaspoon of your freshly fed sourdough starter and mix it with 2-3 Tablespoons of flour. Take the flour you use to feed it usually. You can see a video about the processin this Instagram-Reel.

How do I revive my sourdough starter?

To revive your sourdough starter out of crumbs you need to take 10g sourdough crumbs and mix them with 18g warm water (30°C). Then you take 12g flour and mix them with the rest. Place it in a clean glas and let it proof 24 hours at 28°C.

From this point you should follow theinstructions to feed a sourdough starter.

Knowledge area

FAQ

Frequently asked questions regarding bread baking, baking with ancient grains and without eggs.

Sourdough: creation & feed procedure

Information regarding the creation and feeding procedure of 3 different sourdoughs.

Sourdough calculator

Calculate fast and easy what you need to mix, to reach the required amount of sourdough in a recipe.