I think I failed my first blind beer taste test. The homemade set-up was as follows:
10 in total – 6 pilsners (Rostocker; M&O; Beck’s; Jever; Clausthalle alcohol-free; Oettinger Export), 2 dark lagers (Störtebeker; Köstritzer), 2 red/brown ales (Duckstein; Kilkenny) – from refrigerated bottles poured into numbered clear plastic cups.Each team was given a page with the beer labels and had to identify the contents of each cup.Read More »
My problem with freestyling bread-baking is not knowing exactly when to start baking. Has the dough risen to its full extent yet? Will it still rise? Or will it start falling in the next minute? Is there a better approach than just eyeballing it and hoping for the best? Is this why people follow recipes??
Why on earth is autolyse – mixing flour and water together and letting it sit a while before adding yeast and salt – called autolyse when it doesn’t seem to have anything to do with autolysis, the biological process of self-digestion? I came across the term autolysis during beer brewing – it’s when living yeast in the wort/beer feeds on dead yeast, which sounds as disgusting as it’s supposed to smell.
I’m flattered when friends ask about my bread-baking process. What I lack in skill I make up for in fearlessness as I bumble along according to a rudimentary understanding of food biochemistry and a principle of effort minimalisation. There are, of course, countless different ways to bake; here are some notes from my experience:
♪ Hätt ich gewußt, dass es kein Kuchen da wär
wär ich nicht gekommen, dann wär mein Magen nicht leer
das konnte ich nicht wissen, ich dachte, bestimmt
gibt’s bei dir immer Kuchen, vielleicht mit Schoko und ZimtRead More »