29 October 2009


Once again...our cousin Claus Meyer has a new book. This time he has teamed up with his colleague Nicolai Halken Skytte from Meyers Madhus for a new baking book. It delivers an array of easy to follow recipes from the wonderful bread and cakes of Meyers own bakery.

DANSK: "Meyers Bageri - ny bog udkommer på fredag 30/10
Meyers Bageri af Claus Meyer og Nicolai Halken Skytte er en grundbagebog med mere end 80 opskrifter på alt fra rugbrød og hvedebrød til croissanter, æblemuffins og tebirkes."

ENGLISH: Meyers Bageri - new book for release on friday 10/30.
Meyers Bageri (Meyers Bakery) of Claus Meyer and Nicolai Halken Skytte have a basic baking book with more than 80 recipes all from rugbrød (pumpernickel) and hvedebrød (wheat bread) to croissanter (croisants), æblemuffins (apple muffins) og tebirkes (tea rolls). 

Published by Lindhardt og Ringhof.

Below you will find a translated excerpt from their upcoming book:
(Page 52)


This is the starter we use for all of the breads in our professional bakery - both wheat bread and rye bread. This starter is technically a ‘biga’ (see page 25) is nearly as thin as water. But, it gives a fantastic taste to the bread.It is my experience that a thin sourdough starter is far better than a very thick and often more acidic one as it brings out the taste of the grain better.

If you bake regularly, you should always use the starter below. It is not at all complicated and you get a more personal, complex and healthier bread out of your efforts.

The starter should be kept partially hidden in a bucket, a glass or ceramic bowl on the kitchen table or in a closet. Here it can remain for about one week without going bad – even, if you don’t use it. Should you go away or on holiday, place the starter in the starter in the refrigerator. When you return home discard half and restart with fresh water and flour. Then it is ready for us again after two days on the kitchen table.

You can easily use a starter that smells sour as that is what I do often. But, it is a myth that it should smell this way. A perfect sourdough should smell like a good dark beer. If your starter smells sour, there are many acetic acid bacteria in it and not enough lactic acid bacteria. This means that your bread will be flatter, less elastic, less airy and more acidic than it was intended. But, it can still taste good anyway.

:: Remember to start a new batch from scratch every 10 days ::


9 dl vand / water
150 g økologisk hvedemel / organic flour
75 g økologisk grahamsmel / organic graham or whole wheat flour
75 g økologisk rugmel / organic rye flour

Pour all ingredients into a bowl and whisk them together well. Transfer batter into a glass or ceramic bowl and cover the container partially as to allow the dough to still breath. Store at room temperature

Whisk the batter once a day. After about 10 days (of fermenting) the batter should have the good smell of a heavy dark beer along with a healthy foam on top. Now it is ready to use.

Afterwards, you will need to regularly stir the starter once a day or every other day at the very least. Stir gently thoroughly from top to bottom making sure you fully mix the foam throughout the batter. Otherwise, the starter will begin to separate and rot.

General Rule: Each time you use some of the starter, you freshen in up with the same quantity of flour and water that you use of the batter.

:: Once you have this starter up and ready....i'll post his rugbrød (pumpernickel bread) recipe!


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