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!

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! 🧡

Tomato mozzarella is one of our favorite summer dishes. As soon as tomato season is in full swing, there is simply no better dish. Simply delicious with olive oil, basil and a good balsamic vinegar. But which bread to eat with it? Ciabatta isn't really always available here, we tend to have baguette and sometimes I don't have any in the freezer, so I have to buy it from the bakery. Now I've developed the perfect bread with sun-dried tomatoes and basil. It just smells incredibly delicious and the dried tomatoes bring a sweetness and acidity to the bread. Wonderful not just for summer! I could also imagine this bread being great for a barbecue!

I haven't made rye bread for a while, but I just had this feeling this weekend that I should make it. In fact, rye bread has always been a big part of my life, having grown up in northern Germany. Rye is a total staple there! As I was planning to refresh my rye starter anyway, I made a loaf from it right away. And I was not disappointed! It was delicious and so moist!

I didn't like the last recipe 100%, but I find the idea of using stale bread exciting. I made a mixture of the last two recipes. 10% stale bread, 10% khorasan wheat. I also baked the bread very hot so that it had a dark crust with toasted flavors. And what can I say? This is the perfect bread for me! The crust and crumb have a great aroma and it's nice and moist. Easy to eat, it's not heavy. Perfectly fermented. This is how bread should be! For me, it's my new go-to bread. The only problem is that I don't have any leftovers for future breads!

Like my last recipe, this one is all about flavour. While the crust has an important influence on the smell, mouthfeel and flavor, the crumb depends on the sourdough and the grain used. The crust can be influenced by the baking temperature, the crumb by the ingredients. A great trick to enhance flavor is to use stale bread in the dough. There is nothing better than toasted, stale bread. Not only can it bind more water in the dough, but it also gives a crazy flavor profile. I used 20% of it in this loaf. But I would say 10% is quite enough. Otherwise the flavour is too intense.