Kifla with Poppy seeds -Кифли с мак
Kifla, Kifli or Kipferl is a traditional pastry known across central and eastern Europe. Kifla in Bulgaria, Serbia, Croatia and other Balkan countries,Read More →
Kifla, Kifli or Kipferl is a traditional pastry known across central and eastern Europe. Kifla in Bulgaria, Serbia, Croatia and other Balkan countries,Read More →
Аромата на прясно изпечени тестени закуски сутрин е меко казано искушаващ и напомня за детсвото, когато нашите майки иRead More →
Канеленото руло или канелено охлювче е сладко руло популярно в Северна Европа(Скандинавия) и Северна Америка. В Швеция ги наричат (Kanelbulle),Read More →
The kifli can be dated back to the 13th century in Austria, and came in various shapes. . ThereRead More →
There was a time in Plovdiv(my home town) about 70 years of the last century, a great bakery at MaritzaRead More →
A gougerе is a baked savory choux pastry made of choux dough mixed with cheese. The cheese is commonly gratedRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. ThisRead More →
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making atRead More →
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentationRead More →
A classic enriched French pastry where the combination of butter, eggs, and flour come together to a soft, fluffy, andRead More →
A classic German snack to enjoy during Oktoberfest or any time of the year.Read More →
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brownRead More →
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast andRead More →
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.Read More →
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour andRead More →
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven springRead More →
I love making Sourdough bread and I’ve been doing it for many Years, but I always find the inner textureRead More →
Combination of white flour type 812 and rye flour is one of my favorites and the addition of linseedsRead More →
Most of the time I use to flavor the bread with different ingredients byadding them into the dough. This
A slow fermentation of this bread makes its flavor fantastic with cotton soft inner texture and easy for making at
In my opinion, this bread contains the best of sourdough and yeasted bread. The combination of flour and slow fermentation
I love making this bread rolls. The combination of whole rye flour and whole-spelled flour gives them an outstanding flavor and golden brown
How to make and maintain a sourdough starter There are many ways to make a sourdough starter. Yeast and
In the Winter the process of making sourdough bread is slower and that’s why I usually make three stages levain.
Pain au Levain is a classic French Sourdough Bread. Traditionally it is a mixture of 95% white flour and
I named this bread King’s Sunday, because of its huge volume and reach taste. It has a big oven spring