Take the time to watch this incredible Video about Bread & Butter, thanks Tim for sharing this gem with me/us.
Stählemühle open day 2014
Luckily we made our reservation for this great event way in advance. Only every two years you have the chance to visit this great place of Spirits. Just the images tell enough to say it was a perfect event with superb presentation of the Stählemühle by Christoph Keller in Eigeltingen-Münchhöf and his team.
By being a non to sensitive guy and breaking a Herder Windmühlen Frühstücksmesser (bending it too much – like trying to drill out a shark on a flyfishing rod) I came into contact with Matthias van Reimersdahl. He is the guy you might have met, producing these great knifes live at the Manufactum Stores. He offered to make me a new one and replacing my old one. Recently not just one, two arrived one crafted with a plum wooden handle and the other had a cherry one. On his calligraphic note he mentioned enjoy the sharpness of the Buckelsklinge and not to cut myself.
They are sharp as hell and you might not find a more harmless looking knife, distributed as a breakfast knife who will let most of you blades leave behind speaking of sharpness. To even push the limits I gave one of the blades a treatment on my straight razor strop, and as you see I was able to get rid of some hair on my leg.
I have probably given close to 20 knifes to friends and my family as a present and all of those knifes turned into their No.1 kitchen knife afterward. I would rank this knife as a must have without hesitation – get one! If you regret it, I really would like to hear you point of view.
Thanks Matthias for these special knifes!
Bread Porn – homemade
I often hear “you must have time to bake your own bread” (all the time). But basically it does not take more that getting in a car, driving to a bakery, waiting in the queue and driving back. And there are other things which are also essential to me.
- the absolute knowledge what ingredients have been used (ok let´s assume you know what you bought)
– the smell in the house of fresh bread
– the joy of looking at the bread rising and darkening
– the sound of the cracking crust while the bread cools down
– the first cut trough the bread and eating it with just some butter + salt
– cutting the loaf in 4/4 and sharing at least 2/4 or 3/4 of it with your family and friends
– seeing their joy when they got a warm piece of the bread and sometimes getting something back in exchange.
Just go through the no knead bread recipe but i will describe the routine quickly how I do it.
- grabbing a bow, putting in the yeast, salt, water and flour, mixing it and let it rest until the next morning
- hopefully the yeast has blown up your dough, stir it again, put in about 2 spoons of flour and turn the dough a bit (or leave it, if you want to have a shiny surface on the crust). Switch the oven to 250C and put in the pot and the cover.
- after about 30 minutes (or up to 1hour) the pot is hot enough, throw in the dough and close it with the cover.
- open the cover after about 45 minutes (up to 1 hour is also ok) @ 250 C, switch down to 220 C
- after about 15 minutes or up to 25 minutes get the bread out of the oven and put the loaf out of the pot.
So it´s just about 10 minutes to prepare YOUR BREAD, Have a nice day!
Pfitzauf form and altered recipe
At one of my favorite drift shops, again I found something useful. An old clay form for a Swabian dessert called “Pfitzauf”. I guess I will give this traditional recipe a try sometime (never heard before). But my intentions were to put some sweet yeast dough, filled with plum jelly or other fruits and top it with a giant amount of brown butter, bread crumbs and caramelized sugar. The first try happened about 4 hours after I bought the form, be-cause I already had some dough for bread in the kitchen to rise, which i altered with milk, vanilla sugar and butter. They were ok for a first try but for sure I need even more butter (150g+)! Topped with lots of vanilla sauce could turn out to be an all time favorite.
On sunday, coffee run out. Or better the roasted coffee beans, so i lured my sister Gloria into turning the Whirley Pop for about 30 minutes. The outcome was better than I could have done it. However, I still found a few beans who got burned spots, which should be avoided and you can see it clearly on the least image. You also should cool the coffee beans down after they got the right roast – asap. For that I use the big bowl and to get rid of the bitter skin of the beans as well.
A great Video about Coffee and a lot of Passion, Thanks Andy.