Kostbrote

A funny, not-so-funny Carneval Story - Act II: I would not be my unwavering, baking/cooking, unsatisfied Me, if I did not try to fix my carneval treat. The ponchikis were kinda raw inside, so successfully fixing them seemed unlikely. Also, I was out of neutral oil.
However, one can always swap traditions! So I simply gave up on the 'kinda Krapfen' idea and decided to do pancake tuesday instead. Who ever said I had to indulge in a specific culture's carneval treat? Nobody. Nobody said I had to make traditional European pancakes either and since I had some eggwhites leftover from making my ponchiki dough, I made some nice, thick American style pancakes, stacked them, filled them with apricot jam (ha! Austrians will know why) and chocolate spread and basically had made a shrove tuesday pancake stack, dressed up as a Faschingskrapfen.
And balance in the universe has been restored.
Happy Fasching, Carneval, Shrove Tuesday, Mardi Grad or whatever you want to call it! 🥳🥞🍩

I'm off from work for a couple of days, so here comes a little Jahresrückschau/review of the last months in baking anno 2023.
In October/November, I tried to find my go-to recipe for white sourdough. I have baked white sourdoughs before, but they somehow never come as easily to me as dark sourdough (even though that one is not 'easy' either). I simply have not found a good recipe for myself or somebody else's recipe that suited me.
The first one I attempted was actually quite decent. In October, I made this 'Erdäpfelbrot', inspired by a local farmer of , Waltraud (who I believe is not on Instagram). It contains both and , two ingredients you would not typically expect in bread. It was soft and chewy, I liked it! Turned out a bit of a flat loaf though.

the final curtain.
Act 3: The knot, shaped and baked.

weekend in three acts.
The dough & filling.