Taste the World!
In recent years, mass tourism has grown by leaps and bounds in Antalya, but sadly (maybe thankfully?) few know about the region’s cultural diversity and natural riches. The cuisine also has a lot to offer, including global trends into a tasty fusion. Sourdough products, too! In September 2023, I revisited the region with two friends, …
During my visit to Azeda, I was still looking for possibilities to visit other sourdough bakeries in Portugal in the last month of my sabbatical. Antonio recommended me without hesitation Boroa, where I spent some days in September 2022, and Pão com Manteiga in the Algarve. The first meeting Because of my busy but in the …
Continue reading “The Portugal Bread Experience Part 3 – Pão com Manteiga”
After my first work experience in an artisan bakery in São João da Madeira in Portugal, I was motivated to explore more. I had the time since I was on sabbatical leave, so I just needed a good bakery! Luckily, Antonio from Azeda recommended some good addresses. I did not have to knock on too …
Continue reading “The Portugal Bread Experience Part 2 – Boroa”
In February and March 2022, I relocated my home office to Madeira. You can take a look at this post to see some of the highlights of my stay. Since I could not live without sourdough bread and who knew what I would be able to get on the island, I smuggled my little friends …
Continue reading “The Portugal Bread Experience Part 1 – Visit at Azeda”
Since I started baking my breads, friends and family were always part of the story. They helped me with their feedback, advice but also consuming the result of my recipe tests. However, soon they were asking me to bake for them for some occasions or wanted regularly bread baked from me. Since it is a …
Once upon a time, there was a green oasis in the middle of the busy city, an urban garden called “Himmelbeet” in the middle of Wedding, my neighborhood in Berlin. I say once upon a time because after years of presence and becoming an organic community component, it had to close its doors in late …
Continue reading “Himmelbeet – a hidden spot in the hood to bake bread”
After the sourdough virus “infected” me, I just could not wait to go on vacations to Romania and take over my mother’s kitchen, equipped with a way better electric oven, than my gas one in Berlin. I was curious to explore known recipes with the available ingredients (mainly flour types) in Romania, bake new ones, …