Follow my journey to learn everything about flour, water and salt
I found purple potatoes in the supermarket and have always wanted to bake bread with them. As I haven't made baguettes for ages, I thought to myself. Why not baguettes with purple potatoes? The result is a delicious baguette, which unfortunately isn't blue on the inside as I had hoped, but is still very tasty!
Read moreMy name is Arne, German hobby baker living in Luxembourg. I love to share the art of sourdough baking with others. My journey with sourdough started 8 ago, and since then, I've been experimenting with different techniques and recipes to perfect the craft. Join me as I share my favorite sourdough recipes, tips, and tricks to help you create delicious bread at home.
Especially at Christmas time, there is nothing better for me as a German than a good Stollen. Whether butter stollen, quark stollen, almond stollen, marzipan stollen... There are countless stollen in Germany. The best known is probably the Dresdner Christstollen. Stollen keeps for several months and even gets better after a few weeks. I've revised my recipe from last year a little and I'm really pleased with it this year. Soaking the fruit in rum ensures that the stollen doesn't get dry and the increased butter content makes the stollen super tasty.
🌟 Freshly baked bread rolls were always a weekend tradition in my childhood, while weekday mornings were all about hearty slices of bread. 🥖✨ To relive those special memories, I created a bread roll recipe inspired by the past! Packed with seeds and walnuts, these rolls are rich in protein, incredibly light, and perfect for any day of the week. The best part? They freeze beautifully! Just pop one in the microwave in the morning, and it’s like stepping back into those cozy childhood weekends. 💛 Bring a little nostalgia to your table—every day can feel like a trip down memory lane!
🍂 Fall is almost over, but there’s still time for one more pumpkin-inspired bake! This time, I’m sharing my recipe for Pumpkin Sourdough Bread – a delicious twist on a classic favorite. Last year, I played it safe with pumpkin, but this year I went all in! I’ve not only used pumpkin purée for that rich flavor but also added roasted pumpkin seeds for extra crunch and nutty goodness. The result? A beautifully golden-yellow sourdough bread that’s as stunning as it is tasty. Give it a try and let me know how it turns out! Happy baking! 🧡