I made a 100% rye sourdough bread with my 5 day old starter. This is my first time baking with sourdough and the bread turned out great, just as or better than my normal no knead bread with yeast. But I am Norwegian and we do look for good bread and not necessarily fluffy bread, as you said; we need somewhere to put the butter. But the bread was actually quite fluffy, more than the two you showed in the video. The starter was made with fine, whole grain rye, from the store, nothing fancy home milled. Today I am baking to more breads for Christmas.

My Irish grandmother married a german man. I’m guessing the Irish don’t really make Christmas cookies because she always made German Christmas cookies. They were cinnamon stars and what my grandmother’s recipe called them was graffles. They are a type of sugar cookie with anise seeds in them. Is the name of the cookies correct. I have never been able to find them on any website.

I love watching you cook and talk. You remind me of my mom. She is German also. Thanks

The spanish music makes this unwatchwable

No music please.

Years ago, my GF’s mother sent her a gallon bag of candied citrus rinds. She used grapefruit (which is fantastic), lemon, and lime.

This looks soooo good 😮

I love listening to your videos! Your accent and tone of voice remind me of my childhood neighbor. She was also from Germany, and very dear to me.

Yum

Looks delicious. Where do I find the recipe?

❤ I love this recipe! I was looking for it. I use to buy it, after my parents in- laws couldn't send us anymore. Today, I have decided to bake them and we love them. Thanks a lot ❤❤❤

Just made an eggnog sourdough that is so sticky. It was a recipe by cups and not weighed & I so wanted to add more flour, but I’m holding off & going to trust the process & add wet hands to the stretch and folds. My starter is so super active like at its peak & it’s going to gobble up the 3 cups of bread, 1 cup of eggnog, 2/3rd cup of water rather quickly I’m afraid & become wetter.

The cookies look so delicious and beautiful! Merry Christmas Anja and family!

I am just starting out..and I just don't remember my older relatives messing around with their "starter" ever...

I had raclette in Switzerland and loved it! The only place we can get raclette here in the Midwest US is by ordering it online. I can’t wait to go back to Switzerland.

@Our Gabled Home Do you filter the milk? If so, at what point/when? Thank you

How much rye flour do you sub in a 1000g sourdough loaf?

Exelente tutorial . Amo el país de Alemania , vivimos ahí 3 años and i love it ❤

I am trying to make a Red hard wheat artisan sourdough bread. I’m struggling big time. The recipe I’m using said use hard wheat. I milled my berries, mixed everything and the dough was stiff. Like most of the day. I kept adding water with each stretch and fold attempt. It finally got somewhat workable, after 7 hours of this, and I am now in the last rise moment. In my fridge until morning. Do you have a recipe I can try? Or please let me know if the first steps were actually correct and those freshly milled berries, flour, are supposed to soak in water. I’m exhausted, and broke. Waiting time and aggravated

Amazing recipe. Frohe weihnachten

Caraway Seeds and Sourdough Starter Caraway seeds can enhance the performance of a new sourdough starter due to their potential to influence microbial activity. Here's how: 1. Natural Microbiota: Caraway seeds harbor a range of wild yeasts and bacteria on their surfaces. These microorganisms can contribute to the diversity of the starter, potentially accelerating the establishment of a robust fermentation ecosystem. 2. Antimicrobial Properties: Caraway contains compounds like carvone and limonene, which have mild antimicrobial effects. These compounds may suppress harmful or competing microbes in the starter, allowing beneficial lactic acid bacteria and yeasts to dominate. 3. Nutritional Support: Caraway seeds contain carbohydrates, minerals, and other nutrients that can serve as additional food sources for the microbes, boosting their growth and activity. 4. pH Modulation: The organic compounds in caraway seeds might influence the acidity of the starter, fostering a more favorable environment for the desired lactic acid bacteria and yeasts to thrive. While caraway seeds are not essential for a successful starter, they can act as a natural aid in creating a thriving microbial ecosystem. However, care should be taken to monitor the starter's development, as introducing additional variables can sometimes lead to unpredictable outcomes.

i would really like the recipe for the german whole grain SD. i’ve been baking for years including whole grain but i coulnt do this bread without your recipe

Happy Christmas! I was wondering if you have a good Pfeffernusse cookie recipe? My grandmother, from Germany, used to make the best cookies. Yet I never asked her for her recipe 😢. Thank you in advance. Happy New Year 🎉

I don’t understand why people mention that a Vitamix is going to heat up your grains. It’s going to heat up anyways when you cook it so what is the difference?

Hi Anja, thank you so much for this. Ill be baking these very soon. My question is, can I use fresh yeast, and if yes what do you suggest with regards to quantity. Would you change anything else in the recipe or does the process stay the same? Vielen Dank aus New Jersey (und Koln-Lindenthal)

New Subscriber! Thanks for sharing! My husbands family is German. Im going to try this today! Would be so good with italian beef, with butter or dipped in a hot soup! yum!

I don’t keep in fridge.

My deep sympathies for you Anja, always love to see your gentle touch in life with cooking, etc. Take time to grieve and sort out your feelings and the loss. Will pray for the God of comfort to be with you..

Danke, Danke, Danke. Just watching your videos has inspired me ... Frohe Weihnachten!

I have never made Linzer cookies, but you’ve inspired me to try. I ❤️ currant jam! 🤗

Picked red cabbage for Xmas. I’m going to try to do it. I do have one question - what about the cloves? Did you take them out before serving? Thanks

I am pretty sure I have that exact same embossed rolling pin, and have not had a chance to try it out yet. So, this video lesson feels like it was made just for me to learn this!😅 Thank you so much for the lessons, all of the cookies turned out so lovely!

Thank you for sharing, they look like a wonderful addition to Christmas baking. My Grandmother always made a German cookie called Phyernoose(?) It was very hard and had spices in it. Good but hard to chew. Thank you again, and Merry Christmas from cold and snowy Minnesota!❤☃️❄🎄

Brottrunk I'd be very interested in making it homemade.

Hi. I can't find the quantities of the ingredients for the cinnamon stars, either in the description, or on the link to your site?

Yummy & informative! Thanks for sharing! Christmas blessings 🤗🇨🇦🌲

I went to middle and high school in Mannheim

Was sourdough starter made with rye flour?

I love your feline helpers❤ We just got picked for the stray cat distribution 🤦🏼‍♀️Kitty came onto our property, looks like we are his now😂

My first christmas away from home so I missed my granny’s honey biscuits! Asked for the recipe - didn’t realise it was from the 1920’s from her German mother. So funny as the recipe doesn’t have exact measurements or temperatures

I understand this is not your sourdough video, but I have a question.. my sourdough starter smells alcoholic ish.. can you let me know what might be causing that..?

I love all of these, thank you so much!

You had me at the Linzer cookies! MY FAVORITE!!!!! I will have to make myself some this weekend! Thank you for this, and your channel....Frohe Weihnachten!

No salt used in the recipe

Brilliant!!! You make it look easy and after some practice it is easy. I've made a few apple strudels now. Just discovered your channel 😊 Hello from Australia 🦘

Indonesia, breakfast ini hanya bisa ditemuin saat menginap di hotel bintang lima❤🎉

What is fermentation stone please reply

Do you ever make Kalterhund? Oder Hazelnuss macronen? Mond Kuchen? I don’t have a Springerle rolling pin but I have a lot of very old, wooden flat molds.

These look wonderful. I’m going to make some