Taste the World!
Traveling with sourdough might sound like a strange idea to some, but for me, it’s a beloved ritual. Wherever I go, I try to bring a piece of my kitchen with me—quite literally. Over the past few years, my sourdough starter has accompanied me on several journeys: to Madeira, where I spent two months working …
Continue reading “Sourdough on the Road: A Baking Adventure Through Portugal”
When I first heard about Verena, the passionate baker behind Brotgeschichten in Freinsheim, it was a television show. It was highlighting her journey and love for traditional bread-making. Her dedication to the craft immediately caught my attention. So, when I found out that Verena offered workshops, I did not think a lot about – I …
Continue reading “Baking Memories in Freinsheim: A Workshop Experience at Brotgeschichten”
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, …
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 …
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, …