You are currently browsing the category archive for the ‘own formula’ category.


Read the rest of this entry »

Advertisements

Read the rest of this entry »

Of course I had a look at this week’s yeastspotting. And there I spotted this: Barley-Flatbread by Dan Lepard. It looks gorgeous, doesn’t it?

I’ve ever since I lived in Sweden for a year been fond of flatbreads, crackers, crispbread. There, crispbread or as they say, “Knäckebröd”, is a staple food. They’ve got an endless variety and have it with every meal.

Here in Switzerland flatbread exists as well, but only in a limited choice. I prefer to bake my own, so I decided that it’s time again. I didn’t follow Dan Lepard’s formula though, I made up my own!

I am very pleased with the outcome. I wanted that the oat-flavor really comes out, and I achieved this goal. I love the mildness of these crackers! They turned out wonderfully crisp and light. I’m sure that they won’t last long, the next time I’ll make double the recipe. (I always work with small amounts when I’m experimenting because I hate to throw things out.)

Read the rest of this entry »

Looking at a bread in the oven is better than any TV. Enthusiastic bakers out there - why don't you switch channel and venture a glimpse into mine?