Acts of Kitchen: Renate and German food

AoK_logo_v2In which I reminisce about food I had in Germany and Austria, and Renate talks about the food she makes in her German home.

I think this is the soup that Renate mentions: Griessnockerl (Austrian recipe, but hopefully similar to the German version)

Frikadellen (German meat patties)

Kaiserschmarrn (torn pancakes)

Germknodel (steamed dumplings)

Sourdough experiments

Having a look around at sourdough recipes, we came across Cultures for Health. Which means I found a bunch of recipes to use ‘discarded’ starter, including one for pancakes.

So I decided to try sourdough pancakes. I over-estimated how much oomph would come from the starter, so I used plain flour instead of self-raising; I realised this was a mistake when the pancakes didn’t get very fluffy and were in fact a little on the gooey side. Nonetheless, they were quite tasty and I would definitely make them again with discarded starter.

IMG_1076.JPGI’ve also made more bread, and experimented this time with different flour. I know I’ve seen baker’s flour before but couldn’t find it anywhere I looked – well, except for in 10kg bags and that seemed a bit much just at the moment. So I got  Laucke bread mix, since the yeast is separate – I figured it was likely to be good for bread since it’s designed for bread machines… right?

My first slice, when admittedly it was still a bit warm, suggests that it might be a little on the gooey side. Additionally, the crust came away from the loaf proper, which might mean that I over-proofed it. Also, as you can see from both the cob and the log, it seems the oven isn’t uniform in temperature, which is interesting – the last loaves didn’t do that. I guess more experimentation is required. WHAT A SHAME.