What could I suggest to my British Friends who want to make their own bread... just this: Your bread is horrible, your toast is kneaded with bromine compounds that are forbidden in Europe…yeah, I know you don't want to be Europe any more...
farewell, my friends...
But that’s exactly why you have some fantastic blogs in your language because you
have to make your own bread…simply not to get poisoned...
Most of what I learned in baking I learned from the English speaking world: A real realistic, sober-minded, no nonsense way of learning and teaching how to get a good
loaf of bread, and not the German or French snootiness about some esoteric science
they make some fuss about....just getting bread into the oven...
That’s a fact even admitted by most of the German Bread Blogger Community ...their Bible is Jeffrey Hamelman’s “Bread” or Trevor Wilson’s Breadwerx that do not have
a Continental equivalent up to now…
My wholehearted “thank you very much“ to theses excellent teachers I learned most from…
If I might get you some help for pastry & pie, and I admit I deserve this to some American guys, putting all their efforts into mastering their old heritage of European baking tradition, please have a look at these recipes further below...
My thanks to Joe, who allowed me to use all his stuff to have it “published” in Europe, too...but sorry, I won’t be able to translate it all before I die….but for the Continental
guys who were not too lazy in school – yes you can read it and apart from some slang you will be able to manage - please have a look at this site…
My way to follow in baking, and not only in baking, is inspired by some wording from Max Planck, he was a scientist and I just adopted this sentence below (taken from “Where is Science going?) for my baking life.
“It is not the possession of truth, but the success which attends the seeking after it,
that enriches the seeker and brings happiness to him.”
Having this in mind...have fun in your kitchen!
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