tag:blogger.com,1999:blog-1266479675389453667.post996034827438212833..comments2024-03-28T09:10:22.207-04:00Comments on Brot & Bread: E-Cookbooks Really Suck, But Some Are Worth It - E-Kochbücher sind bescheuert, aber einige sind ihr Geld wertKarin Andersonhttp://www.blogger.com/profile/08328101125789534921noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1266479675389453667.post-91400291133232864952011-06-18T19:48:02.064-04:002011-06-18T19:48:02.064-04:00You are right, Cellarguy. It's a pity that Sch...You are right, Cellarguy. It's a pity that Schöner didn't publish his recipe collection as a real book (a little editing wouldn't have hurt, either). <br />So far I baked 3 breads, the "Korntaler", the "Pain au Levain de Sarrasin" and "Grünkern-Carrot-Bread (I brought some Grünkern from my last trip to Germany to try it out). The next on my list is the "Pain au Levain with Walnuts and Hemp Seeds).<br />As you could see with the Korntaler recipe, I soaked not only the seeds, but made a cold soaker with the whole grain flours, the seeds and a bit of salt. I maintain 2 starters in my refrigerator, a whole wheat (75%) and a rye starter (100%). For the Korntaler I used my rye starter as mother and reduced the overall rye a bit, raising the amount of bread flour. <br />I'm a great fan of Peter Reinhart's books, and like his method with pre-doughs and overnight fermentation. For my own comfort I often retard the mixed dough overnight, so that I don't have all the work in the morning (I sell my breads, too).<br />Schöner doesn't elaborate too much on the mixing procedure, for the "Pain au Levain de Sarrasin" I used stretch and fold (as in Reinhart's "Artisan Bread Every Day") and then retarded the mixed dough overnight, so that it took 3 days to make it. I also baked all breads with steam. <br />I changed the baking temperatures and times for Korntaler to my standard German Rye default bake (see my recipe), because I think the crust is better. <br />The bread with the Grünkern was nice, but I wasn't 100% satisfied, maybe it needs some tweaking.<br />Schöner uses the British term "strong white flour", that would be the American bread flour. In Germany are many more different rye types, in the Korntaler he has medium rye. I used whole rye (my supplier doesn't have organic medium rye). For Korntaler using whole rye was okay, for other German breads I baked before it wasn't - the consistency was wrong. <br />I experimented a bit with mixes of whole and white rye in different ratios, but the result was not the same, either. And I find white rye basically tasteless. I brought a package of the usual medium German rye (Typ 1150) from my last trip, and want to compare it with American medium rye (which I will have to mail order).<br />I will post a list of European/American flour equivalents.<br />What breads from Schöner did you bake?<br />KarinKarin Andersonhttps://www.blogger.com/profile/08328101125789534921noreply@blogger.comtag:blogger.com,1999:blog-1266479675389453667.post-56460960687515697882011-05-12T08:20:26.704-04:002011-05-12T08:20:26.704-04:00Nils Schöner's book deserves a wider audience....Nils Schöner's book deserves a wider audience. The breads are wonderful and the appendices are very helpful. I keep 3 sourdoughs (for various reasons) and the strongest, most viable one is the one I made from Nils instructions -- and it is by far the easiest sourdough-from-scratch instruction that I have ever seen.<br /><br />I don't have the kindle version of his book, I downloaded it when it was still available on his site, and donated via Paypal. So I've printed out my own hardcopy, and yes, it is quite marked up. Like you, I've found the need for a Table of Contents.<br /><br />I for one would be very interested in your marginal notes, as you tweak his recipes to work on this side of the pond, where flours are not graded by ash content. I'm sure my German Mother-in-Law would be grateful too. She loves the bread I've made for her from Nils recipes. She gets quite angry with me now when I offer her some other bread. It is like Nils' recipes are the Holy Grail, and I can quit trying anything else.Cellarguyhttps://www.blogger.com/profile/11650364701367341204noreply@blogger.com