SEO
This commit is contained in:
wgroeneveld
parent
2521edcb70
commit
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baseURL = "http://www.redzuurdesem.be"
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baseURL = "https://redzuurdesem.be"
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title = "Red Zuurdesem"
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publishDir = "docs"
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languageCode = "nl-BE"
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googleAnalytics = "UA-117973708-1"
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@ -10,6 +10,10 @@ googleAnalytics = "UA-117973708-1"
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# see https://learn.netlify.com/en/basics/installation/
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theme = "hugo-theme-learn"
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[Author]
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name = "Wouter Groeneveld"
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email = "wouter.groeneveld@gmail.com"
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[params]
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themeVariant = "green"
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@ -3,7 +3,7 @@
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<head>
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.39" />
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<meta name="generator" content="Hugo 0.43" />
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<meta name="description" content="">
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@ -12,19 +12,19 @@
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<title>10/2015 – alternatief recept :: Red Zuurdesem</title>
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
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<link href="/css/featherlight.min.css?1524298353" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1524298353" rel="stylesheet">
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<link href="/css/auto-complete.css?1524298353" rel="stylesheet">
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<link href="/css/theme.css?1524298353" rel="stylesheet">
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<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
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<link href="/css/nucleus.css?1532506739" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
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<link href="/css/hybrid.css?1532506739" rel="stylesheet">
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<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
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<link href="/css/auto-complete.css?1532506739" rel="stylesheet">
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<link href="/css/theme.css?1532506739" rel="stylesheet">
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<link href="/css/hugo-theme.css?1532506739" rel="stylesheet">
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<link href="/css/theme-green.css?1524298353" rel="stylesheet">
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<link href="/css/theme-green.css?1532506739" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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<style type="text/css">
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:root #header + #content > #left > #rlblock_left{
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@ -32,7 +32,62 @@
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}
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</style>
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<meta name="description" content="Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
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In plaats van een combinatie van zuurdesem en bakkersgist te gebruiken, kunnen we ook een voordeeg maken met enkel gist. Deze manier van werken wordt heel veel gebruikt om baguettes te maken in Frankrijk: een voordeeg geeft veel smaak maar houdt de korst toch licht en knapperig, en het kruim luchtig en fluffy. Baguettes met zuurdesem zijn minstens even smakelijk maar geven een ander mondgevoel.">
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<meta content="10/2015 – alternatief recept - Red Zuurdesem" property="og:title">
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<meta content="10/2015 – alternatief recept - Red Zuurdesem" property="og:description">
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<meta property="og:url" content="https://redzuurdesem.be/102015-alternatief-recept/" />
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<meta property="og:type" content="post" />
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<meta property="article:published_time" content="2015-10-24 14:46:36 +0000 +0000" />
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<meta property="article:modified_time" content="2015-10-24 14:46:36 +0000 +0000" />
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<meta property="article:section" content="leren" />
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<script type="application/ld+json">
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"@id": "https://redzuurdesem.be"
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"articleSection" : "leren",
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"name" : "10/2015 – alternatief recept",
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"headline" : "10/2015 – alternatief recept - Red Zuurdesem",
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"description" : "Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
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In plaats van een combinatie van zuurdesem en bakkersgist te gebruiken, kunnen we ook een voordeeg maken met enkel gist. Deze manier van werken wordt heel veel gebruikt om baguettes te maken in Frankrijk: een voordeeg geeft veel smaak maar houdt de korst toch licht en knapperig, en het kruim luchtig en fluffy. Baguettes met zuurdesem zijn minstens even smakelijk maar geven een ander mondgevoel.",
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"inLanguage" : "nl-BE",
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"author" : {
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"@type": "Person",
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"name": "Wouter Groeneveld"
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},
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"publisher": {
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"@type": "Organization",
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"name": "Brain Baking",
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"logo": {
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"@type": "ImageObject",
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"url": "https://brainbaking.com/img/avatar-icon.png"
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"accountablePerson" : "Wouter Groeneveld",
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"copyrightHolder" : "Wouter Groeneveld",
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"copyrightYear" : "2015",
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"datePublished": "2015-10-24 14:46:36 +0000 +0000",
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"dateModified" : "2015-10-24 14:46:36 +0000 +0000",
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"url" : "https://redzuurdesem.be/102015-alternatief-recept/",
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"wordCount" : "442"
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}
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</script>
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</head>
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<body class="" data-url="/102015-alternatief-recept/">
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<nav id="sidebar" class="">
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>24/10/2015</strong>
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<script>
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
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ga('create', 'UA-117973708-1', 'auto');
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ga('send', 'pageview');
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if (!doNotTrack) {
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
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ga('create', 'UA-117973708-1', 'auto');
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ga('send', 'pageview');
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}
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</script>
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<script async src='//www.google-analytics.com/analytics.js'></script>
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<script async src='https://www.google-analytics.com/analytics.js'></script>
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</div>
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@ -61,14 +120,14 @@ ga('send', 'pageview');
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<span data-search-clear=""><i class="fa fa-close"></i></span>
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</div>
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<script type="text/javascript" src="/js/lunr.min.js?1524298353"></script>
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<script type="text/javascript" src="/js/auto-complete.js?1524298353"></script>
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<script type="text/javascript" src="/js/lunr.min.js?1532506739"></script>
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<script type="text/javascript" src="/js/auto-complete.js?1532506739"></script>
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<script type="text/javascript">
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var baseurl = '\/';
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<script type="text/javascript" src="/js/search.js?1524298353"></script>
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<script type="text/javascript" src="/js/search.js?1532506739"></script>
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</div>
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@ -2692,20 +2751,20 @@ actie
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<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
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<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
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<script src="/js/perfect-scrollbar.jquery.min.js?1524298353"></script>
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<script src="/js/html5shiv-printshiv.min.js?1524298353"></script>
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<script src="/js/highlight.pack.js?1524298353"></script>
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<script src="/js/clipboard.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.jquery.min.js?1532506739"></script>
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<script src="/js/jquery.sticky.js?1532506739"></script>
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<script src="/js/featherlight.min.js?1532506739"></script>
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<script src="/js/html5shiv-printshiv.min.js?1532506739"></script>
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<script src="/js/highlight.pack.js?1532506739"></script>
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<script>hljs.initHighlightingOnLoad();</script>
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<script src="/js/modernizr.custom.71422.js?1524298353"></script>
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<script src="/js/learn.js?1524298353"></script>
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<script src="/js/hugo-learn.js?1524298353"></script>
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<script src="/js/modernizr.custom.71422.js?1532506739"></script>
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<script src="/js/learn.js?1532506739"></script>
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<script src="/js/hugo-learn.js?1532506739"></script>
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<link href="/mermaid/mermaid.css?1524298353" type="text/css" rel="stylesheet" />
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<script src="/mermaid/mermaid.js?1524298353"></script>
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<script src="/mermaid/mermaid.js?1532506739"></script>
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mermaid.initialize({ startOnLoad: true });
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</script>
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@ -3,7 +3,7 @@
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<head>
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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||||
<meta name="generator" content="Hugo 0.39" />
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||||
<meta name="generator" content="Hugo 0.43" />
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||||
<meta name="description" content="">
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@ -12,19 +12,19 @@
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<title>10/2015 – gist en desem in bakmachine :: Red Zuurdesem</title>
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||||
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||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
|
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<link href="/css/hybrid.css?1524298353" rel="stylesheet">
|
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<link href="/css/featherlight.min.css?1524298353" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1524298353" rel="stylesheet">
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<link href="/css/auto-complete.css?1524298353" rel="stylesheet">
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<link href="/css/theme.css?1524298353" rel="stylesheet">
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<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
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<link href="/css/nucleus.css?1532506739" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
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<link href="/css/hybrid.css?1532506739" rel="stylesheet">
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<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
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<link href="/css/auto-complete.css?1532506739" rel="stylesheet">
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<link href="/css/theme.css?1532506739" rel="stylesheet">
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<link href="/css/hugo-theme.css?1532506739" rel="stylesheet">
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<link href="/css/theme-green.css?1524298353" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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<style type="text/css">
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:root #header + #content > #left > #rlblock_left{
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||||
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@ -32,7 +32,62 @@
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|||
}
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||||
</style>
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<meta name="description" content="In je broodbakmachine… De manier van werken voor deze Desem Doos is ideaal voor je broodbakmachine. Je kan werken op dezelfde manier als je altijd al werkt met je machine – je voegt enkel als leuk extraatje het desem voordeeg toe net voor het kneedproces begint en klaar is kees! Het hoofdrecept vereist geen enkele aanpassing, lees dit dus eerst zorgvuldig na.
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Voor de volledigheid is hier het recept nog eens:">
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<meta content="10/2015 – gist en desem in bakmachine - Red Zuurdesem" property="og:title">
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<meta content="10/2015 – gist en desem in bakmachine - Red Zuurdesem" property="og:description">
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<meta property="og:url" content="https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/" />
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<meta property="og:type" content="post" />
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<meta property="article:published_time" content="2015-10-24 14:47:56 +0000 +0000" />
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<meta property="article:modified_time" content="2015-10-24 14:47:56 +0000 +0000" />
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<meta property="article:section" content="leren" />
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"@id": "https://redzuurdesem.be"
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},
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"name" : "10/2015 – gist en desem in bakmachine",
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"headline" : "10/2015 – gist en desem in bakmachine - Red Zuurdesem",
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"description" : "In je broodbakmachine… De manier van werken voor deze Desem Doos is ideaal voor je broodbakmachine. Je kan werken op dezelfde manier als je altijd al werkt met je machine – je voegt enkel als leuk extraatje het desem voordeeg toe net voor het kneedproces begint en klaar is kees! Het hoofdrecept vereist geen enkele aanpassing, lees dit dus eerst zorgvuldig na.
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Voor de volledigheid is hier het recept nog eens:",
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"inLanguage" : "nl-BE",
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"author" : {
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"@type": "Person",
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"name": "Wouter Groeneveld"
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||||
},
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"publisher": {
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"@type": "Organization",
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"name": "Brain Baking",
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"logo": {
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"@type": "ImageObject",
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"url": "https://brainbaking.com/img/avatar-icon.png"
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"accountablePerson" : "Wouter Groeneveld",
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"copyrightHolder" : "Wouter Groeneveld",
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"copyrightYear" : "2015",
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</script>
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</head>
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<body class="" data-url="/102015-gist-en-desem-in-bakmachine/">
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<nav id="sidebar" class="">
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>24/10/2015</strong>
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<script>
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
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ga('create', 'UA-117973708-1', 'auto');
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ga('send', 'pageview');
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
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ga('create', 'UA-117973708-1', 'auto');
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ga('send', 'pageview');
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</div>
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@ -61,14 +120,14 @@ ga('send', 'pageview');
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<span data-search-clear=""><i class="fa fa-close"></i></span>
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</div>
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<script type="text/javascript" src="/js/lunr.min.js?1524298353"></script>
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<script type="text/javascript">
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var baseurl = '\/';
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<script type="text/javascript" src="/js/search.js?1524298353"></script>
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<script type="text/javascript" src="/js/search.js?1532506739"></script>
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</div>
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@ -2608,20 +2667,20 @@ gedroogde gist
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<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
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@ -12,19 +12,19 @@
|
|||
<title>10/2015 – hybride degen :: Red Zuurdesem</title>
|
||||
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<style type="text/css">
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|
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@ -32,7 +32,62 @@
|
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}
|
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|
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</style>
|
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<meta name="description" content="Thema Het gebakken resultaat
|
||||
Ik hoor mensen vaak zeggen “werken met zuurdesem kost mij te veel tijd, ik moet te lang wachten, dat is toch jammer…” – en ze hebben niet ongelijk. Voor wat hoort wat, zeker als je smaakbommen wilt maken zoals het uitgesteld bakken recept. Gelukkig genoeg voor die mensen die niet graag té lang met hun deeg willen bezig zijn, is er in de bakwereld ook een grijze zone.">
|
||||
|
||||
|
||||
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<meta property="article:published_time" content="2015-10-24 14:48:15 +0000 +0000" />
|
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|
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|
||||
Ik hoor mensen vaak zeggen “werken met zuurdesem kost mij te veel tijd, ik moet te lang wachten, dat is toch jammer…” – en ze hebben niet ongelijk. Voor wat hoort wat, zeker als je smaakbommen wilt maken zoals het uitgesteld bakken recept. Gelukkig genoeg voor die mensen die niet graag té lang met hun deeg willen bezig zijn, is er in de bakwereld ook een grijze zone.",
|
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|
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|
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|
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|
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>24/10/2015</strong>
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@ -61,14 +120,14 @@ ga('send', 'pageview');
|
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<span data-search-clear=""><i class="fa fa-close"></i></span>
|
||||
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|
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|
|
@ -1431,9 +1490,9 @@ ga('send', 'pageview');
|
|||
<p>Deze rijsdoek wordt bebloemd, de gevormde baguette wordt er in gelegd, en er wordt een “lus” gemaakt in de doek even hoog als het deeg om te voorkomen dat de baguettes tegen elkaar gaan plakken. Wanneet het deeg klaar is voor de hitte van de oven, trekt de bakker simpelweg aan het doek zodat de lus verdwijnt, en kan hij met behulp van een schietplank makkelijk de baguettes één voor één van de doek halen en in de oven “schieten”. Met deze Amerikaanse video van King Arthur Flour wordt alles duidelijker:</p>
|
||||
|
||||
|
||||
<div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;">
|
||||
<iframe src="//www.youtube.com/embed/RaMpIy6s_Aw" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;" allowfullscreen frameborder="0" title="YouTube Video"></iframe>
|
||||
</div>
|
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<div style="position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden;">
|
||||
<iframe src="//www.youtube.com/embed/RaMpIy6s_Aw" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%; border:0;" allowfullscreen title="YouTube Video"></iframe>
|
||||
</div>
|
||||
|
||||
|
||||
<p>Wij gaan de rijsdoek gebruiken om onze <em>bâtards</em> (een dikkere kortere baguette die makkerlijker te vormen is) te laten rijzen. De meegeleverde doek is eigenlijk een theedoek waar je ook verse kaas mee kan maken, je kan een linnen doek van 2 meter <a href="http://www.weekendbakery.com/webshop/en/proofing/299-proofing-linen-couches-200cm.html" target="_blank">bestellen bij The Weekend Bakery</a> maar dat is alles behalve vereist voor dit recept!</p>
|
||||
|
|
@ -2862,20 +2921,20 @@ actie
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
|
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<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
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|
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@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>1/2015 – alternatief rogge recept :: Red Zuurdesem</title>
|
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|
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<style type="text/css">
|
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:root #header + #content > #left > #rlblock_left{
|
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@ -32,7 +32,62 @@
|
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}
|
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|
||||
</style>
|
||||
<meta name="description" content="Basisrecept: 1/2015 – rogge zaden brood
|
||||
Geen zin in zaadjes? Het hoofdrecept (zie link bovenaan) kan uiteraard ook gebruikt worden om een licht roggebrood te bakken, zonder de zaden en de haver. Misschien ben je allergisch aan lijnzaad, of je heb gewoon geen zin in zoveel zaden, of wil je verschillende recepten proberen. In ieder geval heeft dit brood minstens even veel smaak en rijpt het effectief met de tijd mee: het brood is op zijn best 2 dagen na het bakken.">
|
||||
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|
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|
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|
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<meta property="article:published_time" content="2015-01-29 19:43:24 +0000 +0000" />
|
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<meta property="article:modified_time" content="2015-01-29 19:43:24 +0000 +0000" />
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|
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|
||||
Geen zin in zaadjes? Het hoofdrecept (zie link bovenaan) kan uiteraard ook gebruikt worden om een licht roggebrood te bakken, zonder de zaden en de haver. Misschien ben je allergisch aan lijnzaad, of je heb gewoon geen zin in zoveel zaden, of wil je verschillende recepten proberen. In ieder geval heeft dit brood minstens even veel smaak en rijpt het effectief met de tijd mee: het brood is op zijn best 2 dagen na het bakken.",
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|
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|
|
@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>29/01/2015</strong>
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|
||||
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||||
|
||||
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|
||||
|
|
@ -2621,20 +2680,20 @@ water
|
|||
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|
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|
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|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
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<head>
|
||||
<meta charset="utf-8">
|
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
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|
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|
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|
|
@ -12,19 +12,19 @@
|
|||
<title>1/2015 – Rogge zaden brood :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
|
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<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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<style type="text/css">
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|
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|
|
@ -32,7 +32,62 @@
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|
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|
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|
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<meta name="description" content="Thema Laten we een zadenbrood bakken. Een rogge-zadenbrood om precies te zijn – twee dingen die zoals we zullen zien een uitdaging zijn voor de zwaartekracht van een brood. De meegeleverde rogge is volkoren rogge, dat wil zeggen dat er niets is gezeefd na het maalproces: alle essentiële voedingswaarden zitten nog in het meel.Dat wil ook zeggen dat het veel water opneemt, net als de zaadjes.
|
||||
Doel: leren werken met:">
|
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|
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|
||||
|
||||
<meta content="1/2015 – Rogge zaden brood - Red Zuurdesem" property="og:title">
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|
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<meta property="article:published_time" content="2015-01-12 19:26:54 +0000 +0000" />
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|
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|
|
@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>12/01/2015</strong>
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@ -61,14 +120,14 @@ ga('send', 'pageview');
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|
@ -1746,9 +1805,9 @@ ga('send', 'pageview');
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<div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;">
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@ -1788,9 +1847,9 @@ ga('send', 'pageview');
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@ -1845,9 +1904,9 @@ ga('send', 'pageview');
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<div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;">
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<iframe src="//www.youtube.com/embed/bWEvLGbO6B0" style="position: absolute; top: 0; left: 0; width: 100%; height: 100%;" allowfullscreen frameborder="0" title="YouTube Video"></iframe>
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@ -2987,20 +3046,20 @@ ga('send', 'pageview');
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@ -3,7 +3,7 @@
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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@ -12,19 +12,19 @@
|
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<title>1/2015 – rogge zaden met broodbakmachine :: Red Zuurdesem</title>
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|
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Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt.">
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|
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|
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>25/01/2015</strong>
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<head>
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|
@ -12,19 +12,19 @@
|
|||
<title>1/2016 – Alternatief recept :: Red Zuurdesem</title>
|
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|
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<meta name="description" content="Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Het origineel recept werkt ook heel goed om sandwiches te maken. Je hoeft zelfs niet de rozijnen weg te laten als je dat liever hebt. De procedure om sandwiches te maken is exact hetzelfde, behalve het vormen rond de marsepein.
|
||||
Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60gr per deegbolletje af.">
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<meta property="article:published_time" content="2016-01-05 20:33:24 +0000 +0000" />
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|
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|
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Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60gr per deegbolletje af.",
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@ -47,11 +108,15 @@ Laatst gewijzigd: <strong>05/01/2016</strong>
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|
@ -12,19 +12,19 @@
|
|||
<title>1/2016 – Verrijkt deeg in broodbak machine :: Red Zuurdesem</title>
|
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|
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<meta name="description" content="Verrijkt deeg in broodbak machine Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we dat klusje zeer makkelijk aan het broodbak machine over laten. De kneedprogramma’s zijn meestal redelijk lang en overkneden is zo goed als onmogelijk met een kleine kneedhaak.
|
||||
“Overkneden” betekent dat je met een snelle kneder, zoals een spiraalkneder, het deeg helemaal “stuk” kan kneden door er té veel gluten in te brengen.">
|
||||
|
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|
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|
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|
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<meta property="article:published_time" content="2016-01-05 20:36:28 +0000 +0000" />
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|
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"description" : "Verrijkt deeg in broodbak machine Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we dat klusje zeer makkelijk aan het broodbak machine over laten. De kneedprogramma’s zijn meestal redelijk lang en overkneden is zo goed als onmogelijk met een kleine kneedhaak.
|
||||
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<title>1/2016 – verrijkt deeg :: Red Zuurdesem</title>
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|
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Brood bakken kan je op zoveel verschillende manieren. Ondertussen weet je ongetwijfeld hoe je met enkel water, bloem, zout en een of andere manier van gist (hetzij bakkersgist, hetzij zuurdesem) een lekker brood kan bakken. Variëren kan door te spelen met de hoeveelheden, of met het type van bloem.
|
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Het kan echter ook door extra’s toe te voegen aan je deeg – dan noemen we dat verrijkt deeg.">
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</head>
|
||||
|
||||
<body>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
@ -12,19 +12,19 @@
|
|||
<title>4/2015 – alternatief recept :: Red Zuurdesem</title>
|
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<style type="text/css">
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@ -32,7 +32,64 @@
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|
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|
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|
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<meta name="description" content="Het alternatief: super licht & zoet-zuur Doorsnede van het gebakken brood
|
||||
Zeer belangrijk: bestudeer eerst het “hoofdrecept artikel” voor uitgesteld bakken!
|
||||
Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de principes van uitgesteld bakken wenst toe te passen? Geen probleem, in dat geval kan je het recept lichtjes aanpassen en een zeer licht en smakelijk brood maken dat veel te snel weggewerkt zal worden vanwege de geweldige smaak.">
|
||||
|
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|
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|
||||
Zeer belangrijk: bestudeer eerst het “hoofdrecept artikel” voor uitgesteld bakken!
|
||||
Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de principes van uitgesteld bakken wenst toe te passen? Geen probleem, in dat geval kan je het recept lichtjes aanpassen en een zeer licht en smakelijk brood maken dat veel te snel weggewerkt zal worden vanwege de geweldige smaak.",
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|
@ -47,11 +104,15 @@ Laatst gewijzigd: <strong>26/04/2015</strong>
|
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@ -61,14 +122,14 @@ ga('send', 'pageview');
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<span data-search-clear=""><i class="fa fa-close"></i></span>
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@ -2683,20 +2744,20 @@ water
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
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@ -3,7 +3,7 @@
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<head>
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<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>4/2015 – uitgesteld bakken met het broodbakmachine :: Red Zuurdesem</title>
|
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|
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|
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<meta name="description" content="Lees eerst het uitgebreid artikel over uitgesteld bakken zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.">
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>18/04/2015</strong>
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@ -2686,20 +2745,20 @@ water
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@ -2036,9 +2093,9 @@ bakken
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@ -2080,9 +2137,9 @@ bakken
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@ -2118,9 +2175,9 @@ bakken
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@ -3242,20 +3299,20 @@ bakken
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Het is altijd leuk om “alternatieve” _granen_ te gebruiken als toevoeging in een klassiek brooddeeg. Hiermee zet ik expres het woord _granen_ in schuine letters omdat niet alle _granen_ échte granen zijn. Bekijk het volgende lijstje eens:
|
||||
boekweit tarwe quinoa amaranth spelt haver rogge Welke granen zijn échte granen? Enkel tarwe, spelt en rogge zijn dat. Durum, semolina, … zijn harde tarwe, en oergranen zijn voorouders van tarwe.">
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|
||||
boekweit tarwe quinoa amaranth spelt haver rogge Welke granen zijn échte granen? Enkel tarwe, spelt en rogge zijn dat. Durum, semolina, … zijn harde tarwe, en oergranen zijn voorouders van tarwe.",
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|
||||
|
||||
|
|
@ -61,14 +122,14 @@ ga('send', 'pageview');
|
|||
<span data-search-clear=""><i class="fa fa-close"></i></span>
|
||||
</div>
|
||||
|
||||
<script type="text/javascript" src="/js/lunr.min.js?1524298353"></script>
|
||||
<script type="text/javascript" src="/js/auto-complete.js?1524298353"></script>
|
||||
<script type="text/javascript" src="/js/lunr.min.js?1532506739"></script>
|
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<script type="text/javascript" src="/js/auto-complete.js?1532506739"></script>
|
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|
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|
||||
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|
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|
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<script type="text/javascript" src="/js/search.js?1524298353"></script>
|
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<script type="text/javascript" src="/js/search.js?1532506739"></script>
|
||||
|
||||
|
||||
</div>
|
||||
|
|
@ -2725,20 +2786,20 @@ water
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
|
||||
<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
|
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|
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|
||||
<script src="/js/html5shiv-printshiv.min.js?1524298353"></script>
|
||||
<script src="/js/highlight.pack.js?1524298353"></script>
|
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<script src="/js/clipboard.min.js?1532506739"></script>
|
||||
<script src="/js/perfect-scrollbar.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.jquery.min.js?1532506739"></script>
|
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<script src="/js/jquery.sticky.js?1532506739"></script>
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||||
<script src="/js/featherlight.min.js?1532506739"></script>
|
||||
<script src="/js/html5shiv-printshiv.min.js?1532506739"></script>
|
||||
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|
||||
<script>hljs.initHighlightingOnLoad();</script>
|
||||
<script src="/js/modernizr.custom.71422.js?1524298353"></script>
|
||||
<script src="/js/learn.js?1524298353"></script>
|
||||
<script src="/js/hugo-learn.js?1524298353"></script>
|
||||
<script src="/js/modernizr.custom.71422.js?1532506739"></script>
|
||||
<script src="/js/learn.js?1532506739"></script>
|
||||
<script src="/js/hugo-learn.js?1532506739"></script>
|
||||
|
||||
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|
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<script src="/mermaid/mermaid.js?1524298353"></script>
|
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<link href="/mermaid/mermaid.css?1532506739" type="text/css" rel="stylesheet" />
|
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<script src="/mermaid/mermaid.js?1532506739"></script>
|
||||
<script>
|
||||
mermaid.initialize({ startOnLoad: true });
|
||||
</script>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.39" />
|
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<meta name="generator" content="Hugo 0.43" />
|
||||
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|
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|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>6/2015 – boekweit en broodbakmachine :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
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||||
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<style type="text/css">
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:root #header + #content > #left > #rlblock_left{
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|
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@ -32,7 +32,62 @@
|
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|
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|
||||
</style>
|
||||
<meta name="description" content="Lees eerst het uitgebreid artikel over alternatief recept met boekweit zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.">
|
||||
|
||||
|
||||
|
||||
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|
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|
@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>09/07/2015</strong>
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@ -61,14 +120,14 @@ ga('send', 'pageview');
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</div>
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|
|
@ -2666,20 +2725,20 @@ water
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
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|
|
@ -3,7 +3,7 @@
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<head>
|
||||
<meta charset="utf-8">
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|
|
@ -12,19 +12,19 @@
|
|||
<title>6/2015 – pannenkoeken feest :: Red Zuurdesem</title>
|
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<meta name="description" content="Wie houdt er nu niet van pannenkoeken? Of je ze nu graag met confituur of stroop of suiker besmeert, of je ze nu graag hartig met zachte kaas en zalm of zoet met chocolade hebt, iedereen kan zich wel vinden met een pannenkoek op het juiste moment. Pannenkoeken zijn ook super eenvoudig te maken: maak een heel nat “deeg” (in verhouding meer vocht dan bloem), voeg al dan niet extra’s toe zoals een ei en kruiden, en voeg al dan niet een rijsmiddel toe zoals bicarbonaat (chemisch) of gist (natuurlijk).">
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|
@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>20/06/2015</strong>
|
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|
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@ -2706,20 +2763,20 @@ desem starter
|
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|
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|
|
|||
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|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
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|
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
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||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>70% wholerye bread with soaker :: Red Zuurdesem</title>
|
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|
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|
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@ -32,7 +32,66 @@
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|
||||
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|
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<meta name="description" content="Using a pullman tin Baking bread with wholerye flour is not that simple. Rye does not have any gluten at all and it absorbs a lot more water than (whole)wheat flour. It does have a nice fruity/earthy taste and it’s especially loved in Germany and Eastern Europe.
|
||||
For this recipe, I baked the bread in a “pullman tin” – wich is essentially just a rectangular bread form without lid (as pullman bread is usually baked with lid attached).">
|
||||
|
||||
|
||||
|
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|
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@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>01/07/2012</strong>
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@ -3,7 +3,7 @@
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<head>
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|
@ -12,19 +12,19 @@
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<title>80% wholerye with soaker :: Red Zuurdesem</title>
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|
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<meta name="description" content="[][1]Chew away! My 70% wholerye attempt did not turn out to be very disappointing for the first try – read more about it here. Mr. Hamelman provides a second healthy and earthy rye recipe in his book, but this time with 20% high gluten flour and a soaker of boiling rye flour instead of chopped rye flakes. The previous loaf had to be baked in a tin, this one could be (barely) shaped into a loose boule.">
|
||||
|
||||
|
||||
|
||||
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|
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@ -47,11 +104,15 @@ Laatst gewijzigd: <strong>21/07/2012</strong>
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<meta name="description" content="Het een beetje complexer maken… Dit alternatief recept geef ik mee voor de goede student die graag wat experimenteert met iets complexere materie. In plaats van alles eenvoudigweg één keer te laten rijzen zoals in het hoofdrecept, gaan we hier in 3 verschillende stappen werken. Elke stap heeft zijn eigen karakteristieken: één keer een nat deeg, één keer een droog deeg en één keer de “ideale” temperatuur.
|
||||
Elke keer wens je net iets anders te bereiken: de eerste keer melkzuur bacteriëren laten vermenigvuldigen, de tweede keer azijnzuur bacteriën en de derde keer je einddeeg laten fermenteren op de gewenste hydratatie.">
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|
||||
Elke keer wens je net iets anders te bereiken: de eerste keer melkzuur bacteriëren laten vermenigvuldigen, de tweede keer azijnzuur bacteriën en de derde keer je einddeeg laten fermenteren op de gewenste hydratatie.",
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>30/08/2015</strong>
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@ -12,19 +12,19 @@
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<title>8/2015 – rogge in bakmachine :: Red Zuurdesem</title>
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|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.">
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|
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@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>30/08/2015</strong>
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@ -12,19 +12,19 @@
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|||
<title>8/2015 – volkoren rogge :: Red Zuurdesem</title>
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<meta name="description" content="Thema Een typisch “Duits” of Zweeds brood bestaat uit niet veel meer dan roggemeel (volkoren, in verschillende soorten en grofheden gemalen), water en zout. Dit heeft een hele speciale smaak omdat meestal een Duits voordeeg tot 24h gefermenteerd wordt, wat betekent dat er meer azijnzuur dan melkzuur bacteriën aanwezig zijn. Dit geeft de “zure” smaak die sommige mensen niet graag hebben, maar sommigen dan weer wel.
|
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Je kan zelf beslissen hoe zuur je je brood wenst te maken.">
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@ -2758,20 +2817,20 @@ water
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@ -12,19 +12,19 @@
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<title>Bakken met zuurdesem: een samenvatting :: Red Zuurdesem</title>
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Los van dat zijn er enkele basisstappen waar elk brood door gaat, onafhankelijk van het recept of van uw bloem type. Ik wil bij deze graag een snelle samenvatting geven rond bakken met zuurdesem. Eens je bekent bent met deze basisprincipes kan je makkelijk je eigen recept creëren en er een eigen stijl aan geven.">
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|
@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>13/07/2012</strong>
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|
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@ -12,19 +12,19 @@
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|||
<title>Bakken in een openluchtmuseum :: Red Zuurdesem</title>
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<meta name="description" content="[][1]Demonstraties zuurdesem bakken! Vorig jaar in de zomer heb ik de kans gehad om in een openluchtmuseum enkele dagen zuurdesem brood te bakken – bij . Het merendeel van de bouwwerken dateren van de 17e tot eind 19e eeuw, maar het bakhuis is ouder. Ik had daarvoor nog nooit met een houtoven gewerkt dus ik was erg nieuwschierig en kon niet wachten om te beginnen. Die dagen werden er in Bokrijk een hoop speciale evenementen georganiseerd, inclusief die waar ik deel van uitmaakte – een heuse demonstratie zuurdesem brood bakken.">
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|
|
@ -2526,20 +2589,20 @@ Wanneer het vuur gedoofd is, worden de assen naar achteren in de oven verplaatst
|
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@ -12,19 +12,19 @@
|
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<title>Baking your daily bread :: Red Zuurdesem</title>
|
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<meta name="description" content="The possibilities with bread baking are endless. If you’re starting with baking or you’d like to experment with it for a while, like I do, it’s usually a good idea to stick with one basic formula and extend from there. That way, you can more easily compare the results and you get to learn one way of bread baking very well. This one formula you’ll be baking regulary is called “your daily bread“.">
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||||
"dateModified" : "2012-07-08 11:08:34 +0000 +0000",
|
||||
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|
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|
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|
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|
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|
|
@ -47,11 +104,15 @@ Laatst gewijzigd: <strong>08/07/2012</strong>
|
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|
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|
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|
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|
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|
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|
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|
|
@ -61,14 +122,14 @@ ga('send', 'pageview');
|
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|
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|
@ -1448,9 +1509,9 @@ ga('send', 'pageview');
|
|||
<p>The most helpful video on <strong>french fold </strong>style kneading would be this one:</p>
|
||||
|
||||
|
||||
<div style="position: relative; padding-bottom: 56.25%; padding-top: 30px; height: 0; overflow: hidden;">
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|
||||
</div>
|
||||
|
||||
|
||||
<p>“french folding” is a term coined by Richard Bertinet – you can watch him doing and explaining the same technique in <a href="http://www.youtube.com/watch?v=nmRt5O4rd8o&feature=related">another YouTube video</a> (dubbed in Spanish). If you don’t want to do this, you can simply mix with a spatula and knead on the kitchen counter as you’re used to but due to the high percentage of water in the dough this will not be easy. Mechanical kneading does not suffer from the same drawbacks when using high hydratation doughs but it’s not as much fun, isn’t it?</p>
|
||||
|
|
@ -2571,20 +2632,20 @@ ga('send', 'pageview');
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<script src="/js/clipboard.min.js?1532506739"></script>
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<script>hljs.initHighlightingOnLoad();</script>
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<script src="/js/learn.js?1532506739"></script>
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<script src="/js/hugo-learn.js?1532506739"></script>
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|
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<script src="/mermaid/mermaid.js?1524298353"></script>
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<script src="/mermaid/mermaid.js?1532506739"></script>
|
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<script>
|
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mermaid.initialize({ startOnLoad: true });
|
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|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
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|
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.43" />
|
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<meta name="description" content="">
|
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|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Brood bak boeken: welk exemplaar kopen? (1) :: Red Zuurdesem</title>
|
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|
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|
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
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<link href="/css/nucleus.css?1532506739" rel="stylesheet">
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<link href="/css/theme.css?1532506739" rel="stylesheet">
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<link href="/css/theme-green.css?1524298353" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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<style type="text/css">
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|
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<meta name="description" content="Bakboeken – er zijn ondertussen talloze vormen en exemplaren beschikbaar. Vroeger vond je veel algemene bakboeken waar enkele hoofdstukken over brood geschreven werd, maar eigenlijk het merendeel van het boek gespendeerd werd aan cakes, beslagen en taarten. Dat is echter verleden tijd; als je een beetje zoekt op websites zoals amazon.com of goodreads.com kan je een hele hoop gespecialiseerde broodbakboeken vinden, zowel van bekende (meestal Amerikaanse) bakkers als van minder bekende auteurs.">
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|
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|
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|
||||
|
|
@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>11/03/2015</strong>
|
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|
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@ -61,14 +118,14 @@ ga('send', 'pageview');
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|
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@ -2631,20 +2688,20 @@ ga('send', 'pageview');
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mermaid.initialize({ startOnLoad: true });
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</script>
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@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
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|
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|
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|
|
@ -12,19 +12,19 @@
|
|||
<title>Brood eten op vakantie in Frankrijk :: Red Zuurdesem</title>
|
||||
|
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|
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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|
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|
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<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
|
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|
||||
<style type="text/css">
|
||||
:root #header + #content > #left > #rlblock_left{
|
||||
|
|
@ -32,7 +32,60 @@
|
|||
}
|
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|
||||
</style>
|
||||
<meta name="description" content="Enkele maanden geleden zijn wij op vakantie geweest in Frankrijk. Heerlijk toch, omgeven worden door veel kwalitatief betere bakkerijen, zou je denken? Dat is niet altijd het geval, kwam ik te weten. Het hangt heel erg van regio tot regio af; in meer bevolkte gebieden zijn er zelfs slechtere stokbroden te vinden dan de lokale bakker in een “boerengat” die de stiel misschien nog geleerd heeft van zijn grootvader. Het is ook moeilijk om als toerist te oordelen over de kwaliteit van een hele bakkerij door er bijvoorbeeld maar één brood van te kopen.">
|
||||
|
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|
||||
|
||||
<meta content="Brood eten op vakantie in Frankrijk - Red Zuurdesem" property="og:title">
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|
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|
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|
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<meta property="article:published_time" content="2014-10-15 18:50:03 +0000 +0000" />
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@ -12,19 +12,19 @@
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<title>Caraway rye :: Red Zuurdesem</title>
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<meta name="description" content="I needed a recipe to try my round cane banneton on and this month’s Mellow Bakers challenge introduced a nice sourdough recipe: 40% rye sourdough with caraway seeds. According to Mr. Hamelman, the bread “contains just enough rye to be a serious rye sourdoubh bread”.40% sourdough rye with caraway seeds
|
||||
The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead.">
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@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>12/08/2012</strong>
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@ -12,19 +12,19 @@
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<title>Desem Doos Recepten :: Red Zuurdesem</title>
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<item>
|
||||
<title>1/2016 – Verrijkt deeg in broodbak machine</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
|
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<link>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
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<pubDate>Tue, 05 Jan 2016 20:36:28 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
||||
<description>Verrijkt deeg in broodbak machine Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we dat klusje zeer makkelijk aan het broodbak machine over laten. De kneedprogramma&#8217;s zijn meestal redelijk lang en overkneden is zo goed als onmogelijk met een kleine kneedhaak.
|
||||
&#8220;Overkneden&#8221; betekent dat je met een snelle kneder, zoals een spiraalkneder, het deeg helemaal &#8220;stuk&#8221; kan kneden door er té veel gluten in te brengen.</description>
|
||||
|
|
@ -24,10 +26,10 @@ Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we da
|
|||
|
||||
<item>
|
||||
<title>1/2016 – Alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<pubDate>Tue, 05 Jan 2016 20:33:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Het origineel recept werkt ook heel goed om sandwiches te maken. Je hoeft zelfs niet de rozijnen weg te laten als je dat liever hebt. De procedure om sandwiches te maken is exact hetzelfde, behalve het vormen rond de marsepein.
|
||||
Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60gr per deegbolletje af.</description>
|
||||
|
|
@ -35,10 +37,10 @@ Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60
|
|||
|
||||
<item>
|
||||
<title>1/2016 – verrijkt deeg</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<link>https://redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<pubDate>Sun, 03 Jan 2016 11:29:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<description>Thema verrijkt deeg met marsepein, ideaal bij kerst of pasen!
|
||||
Brood bakken kan je op zoveel verschillende manieren. Ondertussen weet je ongetwijfeld hoe je met enkel water, bloem, zout en een of andere manier van gist (hetzij bakkersgist, hetzij zuurdesem) een lekker brood kan bakken. Variëren kan door te spelen met de hoeveelheden, of met het type van bloem.
|
||||
Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211; dan noemen we dat verrijkt deeg.</description>
|
||||
|
|
@ -46,89 +48,89 @@ Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211;
|
|||
|
||||
<item>
|
||||
<title>10/2015 – hybride degen</title>
|
||||
<link>http://www.redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<link>https://redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:48:15 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-hybride-degen/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/102015-hybride-degen/</guid>
|
||||
<description>Thema Het gebakken resultaat
|
||||
Ik hoor mensen vaak zeggen &#8220;werken met zuurdesem kost mij te veel tijd, ik moet te lang wachten, dat is toch jammer&#8230;&#8221; &#8211; en ze hebben niet ongelijk. Voor wat hoort wat, zeker als je smaakbommen wilt maken zoals het uitgesteld bakken recept. Gelukkig genoeg voor die mensen die niet graag té lang met hun deeg willen bezig zijn, is er in de bakwereld ook een grijze zone.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – gist en desem in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:47:56 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<description>In je broodbakmachine&#8230; De manier van werken voor deze Desem Doos is ideaal voor je broodbakmachine. Je kan werken op dezelfde manier als je altijd al werkt met je machine &#8211; je voegt enkel als leuk extraatje het desem voordeeg toe net voor het kneedproces begint en klaar is kees! Het hoofdrecept vereist geen enkele aanpassing, lees dit dus eerst zorgvuldig na.
|
||||
Voor de volledigheid is hier het recept nog eens:</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:46:36 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
In plaats van een combinatie van zuurdesem en bakkersgist te gebruiken, kunnen we ook een voordeeg maken met enkel gist. Deze manier van werken wordt heel veel gebruikt om baguettes te maken in Frankrijk: een voordeeg geeft veel smaak maar houdt de korst toch licht en knapperig, en het kruim luchtig en fluffy. Baguettes met zuurdesem zijn minstens even smakelijk maar geven een ander mondgevoel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – rogge in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:18:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over bakken met volkoren rogge in een cakevorm, de technieken en het recept zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:17:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<description>Het een beetje complexer maken&#8230; Dit alternatief recept geef ik mee voor de goede student die graag wat experimenteert met iets complexere materie. In plaats van alles eenvoudigweg één keer te laten rijzen zoals in het hoofdrecept, gaan we hier in 3 verschillende stappen werken. Elke stap heeft zijn eigen karakteristieken: één keer een nat deeg, één keer een droog deeg en één keer de &#8220;ideale&#8221; temperatuur.
|
||||
Elke keer wens je net iets anders te bereiken: de eerste keer melkzuur bacteriëren laten vermenigvuldigen, de tweede keer azijnzuur bacteriën en de derde keer je einddeeg laten fermenteren op de gewenste hydratatie.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – volkoren rogge</title>
|
||||
<link>http://www.redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<link>https://redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<pubDate>Thu, 20 Aug 2015 09:44:31 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<description>Thema Een typisch &#8220;Duits&#8221; of Zweeds brood bestaat uit niet veel meer dan roggemeel (volkoren, in verschillende soorten en grofheden gemalen), water en zout. Dit heeft een hele speciale smaak omdat meestal een Duits voordeeg tot 24h gefermenteerd wordt, wat betekent dat er meer azijnzuur dan melkzuur bacteriën aanwezig zijn. Dit geeft de &#8220;zure&#8221; smaak die sommige mensen niet graag hebben, maar sommigen dan weer wel.
|
||||
Je kan zelf beslissen hoe zuur je je brood wenst te maken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – boekweit en broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<pubDate>Thu, 09 Jul 2015 18:27:15 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over alternatief recept met boekweit zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – pannenkoeken feest</title>
|
||||
<link>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<link>https://redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<pubDate>Sat, 20 Jun 2015 08:19:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<description>Wie houdt er nu niet van pannenkoeken? Of je ze nu graag met confituur of stroop of suiker besmeert, of je ze nu graag hartig met zachte kaas en zalm of zoet met chocolade hebt, iedereen kan zich wel vinden met een pannenkoek op het juiste moment. Pannenkoeken zijn ook super eenvoudig te maken: maak een heel nat &#8220;deeg&#8221; (in verhouding meer vocht dan bloem), voeg al dan niet extra&#8217;s toe zoals een ei en kruiden, en voeg al dan niet een rijsmiddel toe zoals bicarbonaat (chemisch) of gist (natuurlijk).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<pubDate>Mon, 08 Jun 2015 18:51:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: boekweit brood sneetjes boekweit brood
|
||||
Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken als toevoeging in een klassiek brooddeeg. Hiermee zet ik expres het woord _granen_ in schuine letters omdat niet alle _granen_ échte granen zijn. Bekijk het volgende lijstje eens:
|
||||
boekweit tarwe quinoa amaranth spelt haver rogge Welke granen zijn échte granen? Enkel tarwe, spelt en rogge zijn dat. Durum, semolina, &#8230; zijn harde tarwe, en oergranen zijn voorouders van tarwe.</description>
|
||||
|
|
@ -136,10 +138,10 @@ Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken
|
|||
|
||||
<item>
|
||||
<title>4/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 26 Apr 2015 20:17:52 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: super licht &amp; zoet-zuur Doorsnede van het gebakken brood
|
||||
Zeer belangrijk: bestudeer eerst het &#8220;hoofdrecept artikel&#8221; voor uitgesteld bakken!
|
||||
Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de principes van uitgesteld bakken wenst toe te passen? Geen probleem, in dat geval kan je het recept lichtjes aanpassen en een zeer licht en smakelijk brood maken dat veel te snel weggewerkt zal worden vanwege de geweldige smaak.</description>
|
||||
|
|
@ -147,49 +149,49 @@ Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de princi
|
|||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken met het broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:14:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over uitgesteld bakken zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:12:10 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<description>Thema Een typisch &#8220;Frans&#8221; boerenbrood is meestal een mengeling van tarwebloem een een beetje tarwemeel of roggemeel, afhankelijk van bakker tot bakker. Het idee is dat vroeger op het veld bij het oogsten soms rogge samen met tarwe gewonnen werd en er zo een lichte mengeling ontstaat. Tegenwoordig mengt iedere bakker zijn eigen variant en is het héél moeilijk om een Frans brood te vergelijken met een ander brood. De namen zijn meer fantasiën van bakkers geworden, dan een zekerheid van bepaalde ingrediënten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – alternatief rogge recept</title>
|
||||
<link>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<link>https://redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<pubDate>Thu, 29 Jan 2015 19:43:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<description>Basisrecept: 1/2015 &#8211; rogge zaden brood
|
||||
Geen zin in zaadjes? Het hoofdrecept (zie link bovenaan) kan uiteraard ook gebruikt worden om een licht roggebrood te bakken, zonder de zaden en de haver. Misschien ben je allergisch aan lijnzaad, of je heb gewoon geen zin in zoveel zaden, of wil je verschillende recepten proberen. In ieder geval heeft dit brood minstens even veel smaak en rijpt het effectief met de tijd mee: het brood is op zijn best 2 dagen na het bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – rogge zaden met broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<pubDate>Sun, 25 Jan 2015 09:54:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<description>Met het broodbakmachine In tegenstelling tot het hoofdrecept zonder broodbakmachine, kunnen we niet zoveel water gebruiken. Dit komt omdat een broodbakmachine ontworpen is om binnen een bepaalde tijdsspanne een gebakken brood af te kunnen leveren. En die tijdsspanne is helaas veel te kort om een redelijk &#8220;nat&#8221; deeg goed te kunnen doorbakken.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – Rogge zaden brood</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<pubDate>Mon, 12 Jan 2015 19:26:54 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<description>Thema Laten we een zadenbrood bakken. Een rogge-zadenbrood om precies te zijn &#8211; twee dingen die zoals we zullen zien een uitdaging zijn voor de zwaartekracht van een brood. De meegeleverde rogge is volkoren rogge, dat wil zeggen dat er niets is gezeefd na het maalproces: alle essentiële voedingswaarden zitten nog in het meel.Dat wil ook zeggen dat het veel water opneemt, net als de zaadjes.
|
||||
Doel: leren werken met:</description>
|
||||
</item>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
|
||||
<meta name="generator" content="Hugo 0.39" />
|
||||
<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Categories :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/hybrid.css?1524298353" rel="stylesheet">
|
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<link href="/css/featherlight.min.css?1524298353" rel="stylesheet">
|
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<link href="/css/perfect-scrollbar.min.css?1524298353" rel="stylesheet">
|
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<link href="/css/auto-complete.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/theme.css?1524298353" rel="stylesheet">
|
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<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
|
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<link href="/css/nucleus.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
|
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<link href="/css/hybrid.css?1532506739" rel="stylesheet">
|
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<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
|
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<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/auto-complete.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/theme.css?1532506739" rel="stylesheet">
|
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<link href="/css/hugo-theme.css?1532506739" rel="stylesheet">
|
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|
||||
<link href="/css/theme-green.css?1524298353" rel="stylesheet">
|
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<link href="/css/theme-green.css?1532506739" rel="stylesheet">
|
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|
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|
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
|
||||
<script src="/js/jquery-2.x.min.js?1532506739"></script>
|
||||
|
||||
<style type="text/css">
|
||||
:root #header + #content > #left > #rlblock_left{
|
||||
|
|
@ -32,7 +32,60 @@
|
|||
}
|
||||
|
||||
</style>
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
||||
<meta content="Categories - Red Zuurdesem" property="og:title">
|
||||
<meta content="Categories - Red Zuurdesem" property="og:description">
|
||||
<meta property="og:url" content="https://redzuurdesem.be/categories/" />
|
||||
<meta property="og:type" content="website" />
|
||||
|
||||
|
||||
|
||||
|
||||
|
||||
<meta property="article:published_time" content="0001-01-01 00:00:00 +0000 UTC" />
|
||||
<meta property="article:modified_time" content="0001-01-01 00:00:00 +0000 UTC" />
|
||||
<meta property="article:section" content="categories" />
|
||||
|
||||
|
||||
|
||||
<script type="application/ld+json">
|
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{
|
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"@context" : "http://schema.org",
|
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"@type" : "BlogPosting",
|
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"mainEntityOfPage": {
|
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"@type": "WebPage",
|
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"@id": "https://redzuurdesem.be"
|
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},
|
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"articleSection" : "categories",
|
||||
"name" : "Categories",
|
||||
"headline" : "Categories - Red Zuurdesem",
|
||||
"description" : "",
|
||||
"inLanguage" : "nl-BE",
|
||||
|
||||
"author" : {
|
||||
"@type": "Person",
|
||||
"name": "Wouter Groeneveld"
|
||||
},
|
||||
"publisher": {
|
||||
"@type": "Organization",
|
||||
"name": "Brain Baking",
|
||||
"logo": {
|
||||
"@type": "ImageObject",
|
||||
"url": "https://brainbaking.com/img/avatar-icon.png"
|
||||
}
|
||||
},
|
||||
"accountablePerson" : "Wouter Groeneveld",
|
||||
"copyrightHolder" : "Wouter Groeneveld",
|
||||
"copyrightYear" : "0001",
|
||||
"datePublished": "0001-01-01 00:00:00 +0000 UTC",
|
||||
"dateModified" : "0001-01-01 00:00:00 +0000 UTC",
|
||||
"url" : "https://redzuurdesem.be/categories/",
|
||||
"wordCount" : "0"
|
||||
}
|
||||
</script>
|
||||
</head>
|
||||
<body class="" data-url="/categories/">
|
||||
<nav id="sidebar" class="">
|
||||
|
|
@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>01/01/0001</strong>
|
|||
|
||||
|
||||
<script>
|
||||
window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
|
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ga('create', 'UA-117973708-1', 'auto');
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ga('send', 'pageview');
|
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var doNotTrack = false;
|
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if (!doNotTrack) {
|
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
|
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ga('create', 'UA-117973708-1', 'auto');
|
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|
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ga('send', 'pageview');
|
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}
|
||||
</script>
|
||||
<script async src='//www.google-analytics.com/analytics.js'></script>
|
||||
<script async src='https://www.google-analytics.com/analytics.js'></script>
|
||||
|
||||
</div>
|
||||
|
||||
|
|
@ -61,14 +118,14 @@ ga('send', 'pageview');
|
|||
<span data-search-clear=""><i class="fa fa-close"></i></span>
|
||||
</div>
|
||||
|
||||
<script type="text/javascript" src="/js/lunr.min.js?1524298353"></script>
|
||||
<script type="text/javascript" src="/js/auto-complete.js?1524298353"></script>
|
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<script type="text/javascript" src="/js/lunr.min.js?1532506739"></script>
|
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<script type="text/javascript" src="/js/auto-complete.js?1532506739"></script>
|
||||
<script type="text/javascript">
|
||||
|
||||
var baseurl = '\/';
|
||||
|
||||
</script>
|
||||
<script type="text/javascript" src="/js/search.js?1524298353"></script>
|
||||
<script type="text/javascript" src="/js/search.js?1532506739"></script>
|
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|
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|
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</div>
|
||||
|
|
@ -2440,20 +2497,20 @@ ga('send', 'pageview');
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
|
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<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
|
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</div>
|
||||
<script src="/js/clipboard.min.js?1524298353"></script>
|
||||
<script src="/js/perfect-scrollbar.min.js?1524298353"></script>
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<script src="/js/perfect-scrollbar.jquery.min.js?1524298353"></script>
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<script src="/js/jquery.sticky.js?1524298353"></script>
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<script src="/js/featherlight.min.js?1524298353"></script>
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<script src="/js/html5shiv-printshiv.min.js?1524298353"></script>
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<script src="/js/highlight.pack.js?1524298353"></script>
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<script src="/js/clipboard.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.jquery.min.js?1532506739"></script>
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<script src="/js/jquery.sticky.js?1532506739"></script>
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<script src="/js/featherlight.min.js?1532506739"></script>
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<script src="/js/html5shiv-printshiv.min.js?1532506739"></script>
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<script src="/js/highlight.pack.js?1532506739"></script>
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<script>hljs.initHighlightingOnLoad();</script>
|
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<script src="/js/modernizr.custom.71422.js?1524298353"></script>
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<script src="/js/learn.js?1524298353"></script>
|
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<script src="/js/hugo-learn.js?1524298353"></script>
|
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<script src="/js/modernizr.custom.71422.js?1532506739"></script>
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<script src="/js/learn.js?1532506739"></script>
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<script src="/js/hugo-learn.js?1532506739"></script>
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|
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<link href="/mermaid/mermaid.css?1524298353" type="text/css" rel="stylesheet" />
|
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<script src="/mermaid/mermaid.js?1524298353"></script>
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<link href="/mermaid/mermaid.css?1532506739" type="text/css" rel="stylesheet" />
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<script src="/mermaid/mermaid.js?1532506739"></script>
|
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<script>
|
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mermaid.initialize({ startOnLoad: true });
|
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|
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|
|
|
|||
|
|
@ -2,47 +2,49 @@
|
|||
<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
|
||||
<channel>
|
||||
<title>Categories on Red Zuurdesem</title>
|
||||
<link>http://www.redzuurdesem.be/categories/</link>
|
||||
<link>https://redzuurdesem.be/categories/</link>
|
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<description>Recent content in Categories on Red Zuurdesem</description>
|
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<generator>Hugo -- gohugo.io</generator>
|
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<language>en-us</language>
|
||||
<language>nl-BE</language>
|
||||
<managingEditor>wouter.groeneveld@gmail.com (Wouter Groeneveld)</managingEditor>
|
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<webMaster>wouter.groeneveld@gmail.com (Wouter Groeneveld)</webMaster>
|
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|
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<atom:link href="http://www.redzuurdesem.be/categories/index.xml" rel="self" type="application/rss+xml" />
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<atom:link href="https://redzuurdesem.be/categories/index.xml" rel="self" type="application/rss+xml" />
|
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|
||||
|
||||
<item>
|
||||
<title>Desem Doos Recepten</title>
|
||||
<link>http://www.redzuurdesem.be/categories/desem-doos-recepten/</link>
|
||||
<link>https://redzuurdesem.be/categories/desem-doos-recepten/</link>
|
||||
<pubDate>Tue, 05 Jan 2016 20:36:28 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/categories/desem-doos-recepten/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/categories/desem-doos-recepten/</guid>
|
||||
<description></description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Learning</title>
|
||||
<link>http://www.redzuurdesem.be/categories/learning/</link>
|
||||
<link>https://redzuurdesem.be/categories/learning/</link>
|
||||
<pubDate>Fri, 26 Jan 2018 09:48:27 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/categories/learning/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/categories/learning/</guid>
|
||||
<description></description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Recipes</title>
|
||||
<link>http://www.redzuurdesem.be/categories/recipes/</link>
|
||||
<link>https://redzuurdesem.be/categories/recipes/</link>
|
||||
<pubDate>Mon, 05 Aug 2013 18:43:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/categories/recipes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/categories/recipes/</guid>
|
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<description></description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Uncategorized</title>
|
||||
<link>http://www.redzuurdesem.be/categories/uncategorized/</link>
|
||||
<link>https://redzuurdesem.be/categories/uncategorized/</link>
|
||||
<pubDate>Sun, 27 Jan 2013 19:12:42 +0000</pubDate>
|
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|
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|
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|
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@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>26/01/2018</strong>
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<item>
|
||||
<title>Soms zit het ook al eens tegen</title>
|
||||
<link>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</link>
|
||||
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|
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<pubDate>Fri, 26 Jan 2018 09:48:27 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
||||
<description>Er zijn al eens van die momenten die erg kunnen tegen zitten.
|
||||
Je kent dat wel, moeilijk uit bed kunnen en tegen een stroom van onverwachte of ongewilde zaken stoten de rest van de dag die het alleen nog maar erger maken. De koffie is net op en het apparaat hapert, de file duurt langer dan gewoonlijk en je computer crasht voordat je dat belangrijk document bewaarde. Zo&#8217;n dag noemt men ook wel een baaldag.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Is het ene brood wel gezonder dan het andere?</title>
|
||||
<link>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<link>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<pubDate>Sun, 27 Nov 2016 10:09:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<description>Populaire gezondheidscoaches durven al eens beweren dat het eten van brood niet altijd even gezond is. De kans is groot dat ze gelijk hebben. Maar die uitspraak wordt nooit echt genuanceerd en brood wordt snel afgeschreven als een dikmaker of een darmklachten veroorzaker. Veel hangt af van het type brood en van de secundaire ingrediënten zoals vetten, gist en verbeteraars.
|
||||
Laten we eens even kijken naar tarwe, het meest gebruikte graan om brood te bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Top restaurants op zoek naar smaak in brood</title>
|
||||
<link>http://www.redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</link>
|
||||
<link>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</link>
|
||||
<pubDate>Sun, 14 Feb 2016 15:48:04 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<description>Bij te veel restaurants wordt al eens een &#8220;broodje&#8221;, stuk stokbrood of snee boerenbrood geserveerd, waarvan het zicht en de smaak een beetje afbreuk doet aan het eigenlijk gerecht. Wie wil er nu een afgebakken diepvries baguette bij zijn pasta eten, of een plat te zacht hamburger broodje voorgeschoteld krijgen, in de duurdere restaurants waar ook wat verwachtingen aan gekoppeld zijn? Dan kan je evengoed zelf koken, toch?
|
||||
Gelukkig genoeg zijn een aantal zaken zelf volop bezig met brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Maak zelf een rijskast of incubatie ruimte</title>
|
||||
<link>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<link>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<pubDate>Wed, 24 Jun 2015 19:35:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
||||
<description>Zoals je ondertussen in andere artikels op deze website al gelezen hebt, rijst brood met zuurdesem optimaal rond de 24°C. Deze temperatuur is moelijk om constant te houden in een gewone keuken &#8211; je kan de temperatuur van bloem en water initiëel wel exact bepalen maar het gaat onherroepelijk afkoelen. Hoe groter de massa, hoe trager, en de meeste mensen bakken maar één of twee broden tegelijk.
|
||||
Een mogelijke oplossing is het deeg op &#8220;een warme plek&#8221; zetten, zoals zoveel kookboeken aangeven.</description>
|
||||
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|
||||
|
||||
<item>
|
||||
<title>Brood bak boeken: welk exemplaar kopen? (1)</title>
|
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<link>http://www.redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</link>
|
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<link>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</link>
|
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<pubDate>Wed, 11 Mar 2015 19:27:36 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
||||
<description>Bakboeken &#8211; er zijn ondertussen talloze vormen en exemplaren beschikbaar. Vroeger vond je veel algemene bakboeken waar enkele hoofdstukken over brood geschreven werd, maar eigenlijk het merendeel van het boek gespendeerd werd aan cakes, beslagen en taarten. Dat is echter verleden tijd; als je een beetje zoekt op websites zoals amazon.com of goodreads.com kan je een hele hoop gespecialiseerde broodbakboeken vinden, zowel van bekende (meestal Amerikaanse) bakkers als van minder bekende auteurs.</description>
|
||||
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|
||||
|
||||
<item>
|
||||
<title>Zuurdesem en broodbakmachines: doenbaar?</title>
|
||||
<link>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<link>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<pubDate>Mon, 26 Jan 2015 19:09:17 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<description>Van plan om te bakken met een broodbakmachine? Leer werken met desem in een broodbakmachine via een thuiscursus van de Desem Doos!
|
||||
Hoe werkt een broodbakmachine? Er zijn verschillende types van broodbakmachines beschikbaar: grote kneedhaken, verschillende kneedhaken, kleine of grote bakblikken, met of zonder een openklapbaar luik voor krenten en zaden, en zo voort. Toch werken ze allemaal ongeveer op dezelfde manier, en als we serieus willen beginnen met brood bakken, zullen we ons moeten bewust zijn van elke eigenschap teneinde deze optimaal te kunnen gebruiken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
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<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -84,10 +86,10 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
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<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -96,132 +98,132 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>Hoe onderhoud ik mijn desem</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<link>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<pubDate>Sun, 04 Jan 2015 16:12:02 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<description>Ik heb een desem starter&#8230; En nu? Proficiat met je nieuwe zoon of dochter! Draag er goed zorg voor, en je brood zal super goed rijzen in de oven en enorm lekker smaken. Maar verwaarloos het niet, of je brood zal plat blijven, zo vast als een baksteen, en helemaal zonder smaak&#8230; Het vereist dus wel wat discipline, maar eens je de routine gevonden hebt om je desem te onderhouden, valt dit heel goed mee.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Een gedroogde desem experiment</title>
|
||||
<link>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<link>https://redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<pubDate>Mon, 27 Oct 2014 07:45:26 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<description>Blijkbaar wordt gedroogde desem veel in Duitse bakkerijen gebruikt om smaak toe te voegen in brood, omdat veel bakkers te lui geworden zijn om het hele zuurdesem proces door te lopen &#8211; time is money, uiteraard. Je kan tegenwoordig van die gedroogde desems kopen in potjes of zakjes in supermarkten &#8211; ik heb het zelfs al te koop gezien bij maalderijen in Limburg. Zodra ik het woord &#8220;desem&#8221; in de beschrijving van eender welk product lees, is mijn interesse gewekt, dus kocht ik er en paar om ze vergelijken in een bakexperimentje.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood eten op vakantie in Frankrijk</title>
|
||||
<link>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<link>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<pubDate>Wed, 15 Oct 2014 18:50:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<description>Enkele maanden geleden zijn wij op vakantie geweest in Frankrijk. Heerlijk toch, omgeven worden door veel kwalitatief betere bakkerijen, zou je denken? Dat is niet altijd het geval, kwam ik te weten. Het hangt heel erg van regio tot regio af; in meer bevolkte gebieden zijn er zelfs slechtere stokbroden te vinden dan de lokale bakker in een &#8220;boerengat&#8221; die de stiel misschien nog geleerd heeft van zijn grootvader. Het is ook moeilijk om als toerist te oordelen over de kwaliteit van een hele bakkerij door er bijvoorbeeld maar één brood van te kopen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken in een openluchtmuseum</title>
|
||||
<link>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<link>https://redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<pubDate>Mon, 24 Feb 2014 19:16:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<description>[][1]Demonstraties zuurdesem bakken! Vorig jaar in de zomer heb ik de kans gehad om in een openluchtmuseum enkele dagen zuurdesem brood te bakken &#8211; bij . Het merendeel van de bouwwerken dateren van de 17e tot eind 19e eeuw, maar het bakhuis is ouder. Ik had daarvoor nog nooit met een houtoven gewerkt dus ik was erg nieuwschierig en kon niet wachten om te beginnen. Die dagen werden er in Bokrijk een hoop speciale evenementen georganiseerd, inclusief die waar ik deel van uitmaakte &#8211; een heuse demonstratie zuurdesem brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Tips bij het bakken met rogge</title>
|
||||
<link>http://www.redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<link>https://redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<pubDate>Sun, 10 Nov 2013 19:47:19 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<description>Bakken met (volkoren) rogge bloem is altijd een beetje een uitdaging geweest voor mij. Ik hou van de intense smaak van een donker stukje rogge desem brood, en na het eten van twee stukken heb je meestal meer dan voldoende op. Het is heel spijtig dat er in België bijna nergens meer intensief met rogge gebakken wordt &#8211; een goed roggebrood vinden vereist een bezoekje naar Duitsland. Zelfs als amateur bakker is het moeilijk om roggebloem vast te krijgen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Je brood juist insnijden</title>
|
||||
<link>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<link>https://redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<pubDate>Fri, 22 Mar 2013 21:29:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<description>Het belang van je brood insnijden Een van mijn favoriete recepten voor brood bakken vanuit een bakboek moet wel Mr. Hamelman&#8217;s &#8220;Vermont Sourdough&#8221; zijn. Ik bak regelmatig volkoren zuurdesem broden, inclusief relatief zure rogge broodjes. Er is dan altijd een tijd dat ik een drang heb naar iets zoet, iets vol met gaatjes en iets traditioneel. Dat heeft enorm veel namen tegenwoordig, van &#8220;landelijk brood&#8221; tot &#8220;pain de campagne&#8221; of &#8220;boerenbrood&#8220;.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Gedroogd desem terug activeren</title>
|
||||
<link>http://www.redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<link>https://redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<pubDate>Thu, 29 Nov 2012 18:49:28 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<description>Proficiat, je bent nu trotse eigenaar van enkele miljoenen diep slapende bacteriëren! Hoe kunnen we nu dit gedroogd desem terug wakker maken? Zuurdesem bestaat uit bloem &amp; water dat dagen lang gefermenteerd werd. Hierdoor kwamen de gistcellen die op de granen zitten tot leven en eten ze door de koolhydraten die in het bloem zitten.Zuurdesem starter in poeder vorm
|
||||
Stap 1: voeg water toe Het desem is gemaakt door keer op keer even veel water als bloem toe te voegen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>De Grote Thuisbak</title>
|
||||
<link>http://www.redzuurdesem.be/homebaked/</link>
|
||||
<link>https://redzuurdesem.be/homebaked/</link>
|
||||
<pubDate>Sun, 18 Nov 2012 11:40:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/homebaked/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/homebaked/</guid>
|
||||
<description>[][1]De gebakken broden voor de wedstrijd Een lokaal bakevenement was georganiseerd door de stad Hasselt, waarin deelnemers *eender wat* konden bakken dat gemaakt was met lokale ingrediënten. Voor mij betekende dat natuurlijk zuurdesem broden bakken. Er waren 12 deelnemers in totaal, waarvan iedereen behalve mij zoetigheden gebakken hadden &#8211; van cakes tot muffins, enorm groot en lekker uitziende taarten en zo verder. De winnaar kreeg een kookworkshop voor twee personen gegeven door een bekende chef.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventures 2: focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<pubDate>Sat, 18 Aug 2012 20:56:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<description>After the first try, I wanted to increase the bulk ferment and final proofing times to see what the ciabatta dough would look like if I used this for focaccia, as Mr. Hamelman suggests in his &#8220;BREAD&#8221; book. The result can be seen here.Big air bubbles after proofing
|
||||
Bulk fermentation time: three hours. Final proofing: one hour. Since the dough is very wet, some stretch &amp; folds are required to hold it&#8217;s shape.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>straight and poolish baguettes</title>
|
||||
<link>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<link>https://redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<pubDate>Mon, 13 Aug 2012 10:35:50 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<description>Most baguettes nowadays are made with a &#8220;straight dough&#8221; which indicates the dough has risen for about 4 hours in total, without an additional preferment (sourdough or not). There&#8217;s a clear difference in taste (and as you will see, also in structure) between both methods, and I wanted to bake both side by side to be able to compare them well.Freshly baked baguettes
|
||||
Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventure 1</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<pubDate>Thu, 02 Aug 2012 19:51:41 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<description>The challenge The first recipe I&#8217;ve tried in the &#8220;BREAD&#8221; book by Jeffrey Hamelman was baguettes with poolish. It might nog have been a good idea, since the recipe calls for a very wet dough. There were some restrictions involved: no mixer! This means a lot of stretch &amp; folding and french folding have to be involved.
|
||||
I&#8217;ve been asked to bake a focaccia which uses the ciabatta dough. Last time the wet dough experiments were quite a &#8220;failure&#8221; so I was a little anxious to try this one out.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>miche à l’épeautre</title>
|
||||
<link>http://www.redzuurdesem.be/miche-epeautre/</link>
|
||||
<link>https://redzuurdesem.be/miche-epeautre/</link>
|
||||
<pubDate>Thu, 26 Jul 2012 19:45:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/miche-epeautre/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/miche-epeautre/</guid>
|
||||
<description>This must be my most successful miche to date. There are so many recipes inspired by a pain poilâne it&#8217;s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker&#8217;s Apprentice and in my most recent book I&#8217;ve seen a version from Daniel Leader in &#8220;local breads&#8220;. I wasn&#8217;t really looking for another miche style French levain bread but wanted to try out different techniques I&#8217;ve found at The Fresh Loaf on how to get moure sour out of your sourdough.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken met zuurdesem: een samenvatting</title>
|
||||
<link>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<link>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<pubDate>Fri, 13 Jul 2012 07:12:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<description>Brood bakken is niet moeilijk. Het vereist enkel basis ingrediënten (water, bloem, zout) en geduld. Dat laatste is het meest uitdagende aspect.
|
||||
Los van dat zijn er enkele basisstappen waar elk brood door gaat, onafhankelijk van het recept of van uw bloem type. Ik wil bij deze graag een snelle samenvatting geven rond bakken met zuurdesem. Eens je bekent bent met deze basisprincipes kan je makkelijk je eigen recept creëren en er een eigen stijl aan geven.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Baking your daily bread</title>
|
||||
<link>http://www.redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<link>https://redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<pubDate>Sun, 08 Jul 2012 11:08:34 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<description>The possibilities with bread baking are endless. If you&#8217;re starting with baking or you&#8217;d like to experment with it for a while, like I do, it&#8217;s usually a good idea to stick with one basic formula and extend from there. That way, you can more easily compare the results and you get to learn one way of bread baking very well. This one formula you&#8217;ll be baking regulary is called &#8220;your daily bread&#8220;.</description>
|
||||
</item>
|
||||
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
|
||||
<meta name="generator" content="Hugo 0.39" />
|
||||
<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Recipes :: Red Zuurdesem</title>
|
||||
|
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|
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
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<style type="text/css">
|
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:root #header + #content > #left > #rlblock_left{
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@ -32,7 +32,60 @@
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<title>Recipes on Red Zuurdesem</title>
|
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<link>http://www.redzuurdesem.be/categories/recipes/</link>
|
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<link>https://redzuurdesem.be/categories/recipes/</link>
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<description>Recent content in Recipes on Red Zuurdesem</description>
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<language>en-us</language>
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<language>nl-BE</language>
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<managingEditor>wouter.groeneveld@gmail.com (Wouter Groeneveld)</managingEditor>
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<webMaster>wouter.groeneveld@gmail.com (Wouter Groeneveld)</webMaster>
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|
||||
|
||||
|
||||
<item>
|
||||
<title>Pane di Altamura</title>
|
||||
<link>http://www.redzuurdesem.be/pane-di-altamura/</link>
|
||||
<link>https://redzuurdesem.be/pane-di-altamura/</link>
|
||||
<pubDate>Mon, 05 Aug 2013 18:43:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<description>[][1]helder en zonnig met durum tarwe Italiaanse zonneschijn: durm tarwe gebruiken Pane di Altamura is een van die speciale broden die regio gebonden is &#8211; het heeft een speciale status verdiend binnen (en buiten) Italië. Volgens Wikipedia (EN):
|
||||
Pane di Altamura(Turkish: Vakfıkebir bread) is a type of bread made from durum flour from the Altamura, area in theProvincia di Bari in the Puglia region of Italy.
|
||||
In 2003 _Pane di Altamura_ was granted PDO status within Europe.</description>
|
||||
|
|
@ -24,93 +26,93 @@ In 2003 _Pane di Altamura_ was granted PDO status within Europe.</descripti
|
|||
|
||||
<item>
|
||||
<title>Makkelijkste brood ooit: zuurdesem pita</title>
|
||||
<link>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<link>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<pubDate>Mon, 08 Jul 2013 20:22:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<description>[][1]Warm pita brood gevuld met groenten Het gemakkelijkste ooit: maak voordeeg. KLAAR. Soms zijn we een beetje lui. We houden van op voorhand te plannen, maar we zijn nog altijd lui. Dit recept is voor die persoon: je moet nog altijd 24 uur op voorhand plannen, maar daarna is het heel simpel: oven voorverwarmen, stukjes deeg van het voordeeg plukken en in pannekoeken vormpjes duwen en in de oven smijten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem zoetigheden: wafels en pannekoeken</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<pubDate>Sun, 09 Jun 2013 13:41:58 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<description>[][1]Een hoopje wafels Wat je ook doet na het bakken van zuurdesem brood, gooi geen overschotjes van je desem weg! Het gefermenteerd deeg is van onschatbare waarde als je wat ad-hoc zoetig bakken leuk vindt. Het kan direct omgetoverd worden in pannekoeken, of je kan er met een nachtje fermenteren heerlijke wafels van maken. De luchtige textuur van een Brusselse Wafel past perfect bij de typische &#8220;gaatjes&#8221; van de wilde bacteriën van zuurdesem.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Aardappel focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<pubDate>Sun, 05 May 2013 19:13:44 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<description>[][1]een paar stukken aardappel focaccia Hoe veelzijdig kan een brood recept zijn? Volgens Chad Robertson&#8217;s &#8220;Tartine Bread&#8221; boek, heel veelzijdig. Goed brooddeeg kan in geen tijd omgetoverd worden tot een pizza, een focaccia, of zelfs een croissant (met minimale aanpassingen ook een baguette). Hoe meer ik Tartine&#8217;s &#8220;basic country sourdough&#8221; recept probeer, hoe meer ik verliefd word op het hoge hydratatie niveau (nat, zacht deeg) en de lange fermenteer tijd (supervolle smaak).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood maken van croissant deeg</title>
|
||||
<link>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<link>https://redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<pubDate>Thu, 11 Apr 2013 20:04:13 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<description>Hoe ik per ongeluk brood gebakken heb met croissant deeg&#8230; Het vorige zuurdesem croissant recept van Local Breads was heel lekker maar mijn recente kopie van het boek &#8220;Tartine Bread&#8221; heeft ook een interessant recept voor zuurdesem croissants met een poolish, desem en nog eens extra gedroogde gist. Het gebruikt eveneens 40% ongezoute boter om te lamineren maar bevat meer suiker in het deeg zelf dan het ander recept. Het vreemde aan dit croissant recept is dat het vraagt voor fermentatie voordat het lamineren start, buiten de frigo, zodat het extra luchtig wordt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Verrijkt paasbrood</title>
|
||||
<link>http://www.redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<link>https://redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<pubDate>Mon, 01 Apr 2013 18:56:07 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<description>Vrolijk pasen met dit verrijkt paasbrood! Happy easter! Onze collega&#8217;s bij The Weekend Bakery hebben een leuk ogend kerststol recept gepost dat ik vergeten ben tijdens de drukke kerst- en nieuwjaarsperiode. Maar niet getreurd, in onze regio hebben we ook een speciaal fruitig paasbrood voor de paas dagen. Het bevat een hoop gedroogde vruchten en is &#8220;fruity&#8221; door de aanwezigheid van citrusschillen.
|
||||
Sinds het recept dat ik gebruikt heb ongeveer hetzelfde is als dat van the weekend bakery zal ik het niet herhalen hier.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zonnebloempit rogge desem</title>
|
||||
<link>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<pubDate>Sun, 17 Feb 2013 21:11:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<description>Het is nog altijd koud hier in België, en de vogeltjes zijn hun buikjes nog altijd aan het vol eten aan de oneindige hoeveelheid zaadjes die wij hun voeren. Toen ik ze voerde vroeg ik me af waarom we eigenlijk deze lekkere zaadjes weggeven en die vogels lui laten worden? Waarom kunnen we dit zelf niet opeten? Niet enkel getoost op salades maar ook verwerkt in een goed zuurdesem brood deeg.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Dreikornbrot</title>
|
||||
<link>http://www.redzuurdesem.be/dreikornbrot/</link>
|
||||
<link>https://redzuurdesem.be/dreikornbrot/</link>
|
||||
<pubDate>Sun, 27 Jan 2013 19:12:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/dreikornbrot/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/dreikornbrot/</guid>
|
||||
<description>Duits driegranen brood &#8211; &#8220;Dreikornbrot&#8221; Dreikornbrot, vers gebakken.
|
||||
Waarom is deze driegranen variant zo typisch &#8220;Duits&#8221;? Omdat dit zuurdesem brood gemaakt is met een rogge desem starter die lang heeft gefermenteerd (tot 24 uur op kamertemperatuur) voor de lekker zuurdere smaak die dan los komt. Het is geen super zwaar rogge brood en kan nog goed in de oven rijzen. De lijn- sesam en zonnebloemzaadjes maken het kleurrijk en smakelijk maar zorgen natuurlijk voor extra gewicht waardoor de structuur iets minder open is.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem Croissants</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-croissants/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-croissants/</link>
|
||||
<pubDate>Thu, 03 Jan 2013 12:32:33 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<description>[][1]Vers gebakken, goed vettig, jummy! Wat is er lekkerder dan een croissant met wat aardbeien confituur op een late zondar voormiddag? Ik moet het nog ontdekken. Natuurlijk moeten deze lekkerheden zelf worden gemaakt (en hiermee bedoelen we niet een croissant afbakken!). Aangezien we bij Save Sourdough het altijd over zuurdesem hebben, waarom proberen we dan niet eens zuurdesem bladerdeeg te maken? Het is zeker een uitdaging dus als je niet zo geduldig bent, zoek dan iemand die het bakken in uw plaats kan doen, want het is wel de moeite waard!</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Horst Bandel’s Pumpernickel</title>
|
||||
<link>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<link>https://redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<pubDate>Thu, 13 Dec 2012 20:13:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<description>[][1]grof volkoren roggebrood met belegen Brugse kaas Als enorm lang een broodje bakken op je verlanglijstje stond maar je tot nu toe geen recept hiervoor vond, zoek niet verder, die moet je eens geprobeerd hebben. Gegeven de bereidheid tot de juiste tijd en liefde hierin te steken natuurlijk! En hiermee bedoel ik niet enkel het bakken zelf. Pumpernickel brood is een zeer zwaar zwart volkoren rogge brood gebakken in een rechthoekige vorm, of &#8220;pullman pan&#8221;, met een gesloten deksel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>volkoren rogge-tarwe combi</title>
|
||||
<link>http://www.redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<link>https://redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<pubDate>Fri, 07 Dec 2012 21:46:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<description>Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkoren rogge en volkoren tarwe zuurdesem brood&#8221;. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.Nog altijd tamelijk open voor een 50% volkoren broodje!
|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
|
|
@ -119,94 +121,94 @@ Formule Desem
|
|||
|
||||
<item>
|
||||
<title>Zoet appel desem brood</title>
|
||||
<link>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<link>https://redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<pubDate>Fri, 09 Nov 2012 20:03:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<description>[][1]Veel gaatjes en appel stukken Doesn&#8217;t this look amazing? I&#8217;ve read great things about using &#8220;yeast water&#8221; at The Fresh Loaf which is basically _anything_ fermented with water. You can even use certain vegetables. Or tea. According to Wikipedia, tea combined with honey is a popular fermentation tool &#8211; something like Kefir and the like. You do know that yogurt is also made by slowly fermenting milk, right? The longer you ferment things, the more tasty they get (or the more &#8220;tang&#8221; they have, which might not appeal to everyone).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Flax seed levain with spelt</title>
|
||||
<link>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<link>https://redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<pubDate>Fri, 28 Sep 2012 17:55:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<description>[][1]Batards proofing on the couche. This is a slightly altered version from Mr. Leader&#8217;s &#8220;Local Breads&#8221; recipe called &#8220;pain au levain&#8221; but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what&#8217;s baking bread without a little bit of experimenting?</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>straight and poolish baguettes</title>
|
||||
<link>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<link>https://redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<pubDate>Mon, 13 Aug 2012 10:35:50 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<description>Most baguettes nowadays are made with a &#8220;straight dough&#8221; which indicates the dough has risen for about 4 hours in total, without an additional preferment (sourdough or not). There&#8217;s a clear difference in taste (and as you will see, also in structure) between both methods, and I wanted to bake both side by side to be able to compare them well.Freshly baked baguettes
|
||||
Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Caraway rye</title>
|
||||
<link>http://www.redzuurdesem.be/caraway-rye/</link>
|
||||
<link>https://redzuurdesem.be/caraway-rye/</link>
|
||||
<pubDate>Sun, 12 Aug 2012 21:18:49 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/caraway-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/caraway-rye/</guid>
|
||||
<description>I needed a recipe to try my round cane banneton on and this month&#8217;s Mellow Bakers challenge introduced a nice sourdough recipe: 40% rye sourdough with caraway seeds. According to Mr. Hamelman, the bread &#8220;contains just enough rye to be a serious rye sourdoubh bread&#8221;.40% sourdough rye with caraway seeds
|
||||
The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>miche à l’épeautre</title>
|
||||
<link>http://www.redzuurdesem.be/miche-epeautre/</link>
|
||||
<link>https://redzuurdesem.be/miche-epeautre/</link>
|
||||
<pubDate>Thu, 26 Jul 2012 19:45:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/miche-epeautre/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/miche-epeautre/</guid>
|
||||
<description>This must be my most successful miche to date. There are so many recipes inspired by a pain poilâne it&#8217;s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker&#8217;s Apprentice and in my most recent book I&#8217;ve seen a version from Daniel Leader in &#8220;local breads&#8220;. I wasn&#8217;t really looking for another miche style French levain bread but wanted to try out different techniques I&#8217;ve found at The Fresh Loaf on how to get moure sour out of your sourdough.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>The French classic: pain au levain</title>
|
||||
<link>http://www.redzuurdesem.be/pain-au-levain/</link>
|
||||
<link>https://redzuurdesem.be/pain-au-levain/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 19:57:00 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-au-levain/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-au-levain/</guid>
|
||||
<description>[][1]A &#8220;bâtard en levain&#8221;, with an exceptional crust. What could possibly be a better introduction than a closeup of a bâtard with a nice &#8220;ear&#8220;, inviting you to tear up and feast upon? French country bread is so rewarding and so easy to make, it&#8217;s a shame I did not try something like this before! Although my daily bread is inspired by Vermont Sourdough and Pain au Levain recipes from Mr.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>80% wholerye with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 12:22:32 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<description>[][1]Chew away! My 70% wholerye attempt did not turn out to be very disappointing for the first try &#8211; read more about it here. Mr. Hamelman provides a second healthy and earthy rye recipe in his book, but this time with 20% high gluten flour and a soaker of boiling rye flour instead of chopped rye flakes. The previous loaf had to be baked in a tin, this one could be (barely) shaped into a loose boule.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>70% wholerye bread with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 19:10:20 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<description>Using a pullman tin Baking bread with wholerye flour is not that simple. Rye does not have any gluten at all and it absorbs a lot more water than (whole)wheat flour. It does have a nice fruity/earthy taste and it&#8217;s especially loved in Germany and Eastern Europe.
|
||||
For this recipe, I baked the bread in a &#8220;pullman tin&#8221; &#8211; wich is essentially just a rectangular bread form without lid (as pullman bread is usually baked with lid attached).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Vermont Style Sourdough</title>
|
||||
<link>http://www.redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:23:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<description>Vermont Sourdough This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>baking a miche</title>
|
||||
<link>http://www.redzuurdesem.be/baking-a-miche/</link>
|
||||
<link>https://redzuurdesem.be/baking-a-miche/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:19:51 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-a-miche/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-a-miche/</guid>
|
||||
<description>Big round and very tasty breads If you look up the word &#8220;miche (bread)&#8221; in wikipedia, you end up in the &#8220;pain de campagne&#8221; french country bread page. A miche is a big round (boule) sourdough bread &#8211; and with big, we mean 2kg or more.
|
||||
The bakery &#8220;Poilâne&#8221; in Paris, France made miche breads extremely popular (within the breadnut circle that is). A miche is normally made using sifted wholewheat flour at 90% &#8211; this is called high extraction flour.</description>
|
||||
</item>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
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<meta charset="utf-8">
|
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<meta name="generator" content="Hugo 0.39" />
|
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<meta name="generator" content="Hugo 0.43" />
|
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<meta name="description" content="">
|
||||
|
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|
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|
|
@ -12,19 +12,19 @@
|
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<title>Uncategorized :: Red Zuurdesem</title>
|
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|
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:root #header + #content > #left > #rlblock_left{
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@ -32,7 +32,60 @@
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<meta property="article:modified_time" content="2013-01-27 19:12:42 +0000 +0000" />
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|
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<body class="" data-url="/categories/uncategorized/">
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|
|
@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>27/01/2013</strong>
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<script async src='//www.google-analytics.com/analytics.js'></script>
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<script async src='https://www.google-analytics.com/analytics.js'></script>
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</div>
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@ -61,14 +118,14 @@ ga('send', 'pageview');
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<span data-search-clear=""><i class="fa fa-close"></i></span>
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@ -2440,20 +2497,20 @@ ga('send', 'pageview');
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@ -2,40 +2,42 @@
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<item>
|
||||
<title>Dreikornbrot</title>
|
||||
<link>http://www.redzuurdesem.be/dreikornbrot/</link>
|
||||
<link>https://redzuurdesem.be/dreikornbrot/</link>
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<pubDate>Sun, 27 Jan 2013 19:12:42 +0000</pubDate>
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<guid>http://www.redzuurdesem.be/dreikornbrot/</guid>
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/dreikornbrot/</guid>
|
||||
<description>Duits driegranen brood &#8211; &#8220;Dreikornbrot&#8221; Dreikornbrot, vers gebakken.
|
||||
Waarom is deze driegranen variant zo typisch &#8220;Duits&#8221;? Omdat dit zuurdesem brood gemaakt is met een rogge desem starter die lang heeft gefermenteerd (tot 24 uur op kamertemperatuur) voor de lekker zuurdere smaak die dan los komt. Het is geen super zwaar rogge brood en kan nog goed in de oven rijzen. De lijn- sesam en zonnebloemzaadjes maken het kleurrijk en smakelijk maar zorgen natuurlijk voor extra gewicht waardoor de structuur iets minder open is.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Horst Bandel’s Pumpernickel</title>
|
||||
<link>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<link>https://redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<pubDate>Thu, 13 Dec 2012 20:13:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<description>[][1]grof volkoren roggebrood met belegen Brugse kaas Als enorm lang een broodje bakken op je verlanglijstje stond maar je tot nu toe geen recept hiervoor vond, zoek niet verder, die moet je eens geprobeerd hebben. Gegeven de bereidheid tot de juiste tijd en liefde hierin te steken natuurlijk! En hiermee bedoel ik niet enkel het bakken zelf. Pumpernickel brood is een zeer zwaar zwart volkoren rogge brood gebakken in een rechthoekige vorm, of &#8220;pullman pan&#8221;, met een gesloten deksel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>volkoren rogge-tarwe combi</title>
|
||||
<link>http://www.redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<link>https://redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<pubDate>Fri, 07 Dec 2012 21:46:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<description>Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkoren rogge en volkoren tarwe zuurdesem brood&#8221;. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.Nog altijd tamelijk open voor een 50% volkoren broodje!
|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
|
|
@ -44,10 +46,10 @@ Formule Desem
|
|||
|
||||
<item>
|
||||
<title>Pain à l’ancienne</title>
|
||||
<link>http://www.redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<link>https://redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 18:28:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<description>Pain à l&#8217;ancienne It&#8217;s summer and we&#8217;re organising a small party &#8211; what&#8217;s the obvious choice for food? Right, BBQ. What&#8217;s the obvious choice for bread accompanied by a nice BBQ? Right! Baguettes! But this wouldn&#8217;t be savesourdough without sourdough, so instead of baking the classic baguettes, I created my own formula based on Mr. Hamleman&#8217;s &#8220;Pain au levain with whole wheat&#8221;.A crumb shot of the sliced (misformed) &#8220;baguettes&#8221;</description>
|
||||
</item>
|
||||
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
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<head>
|
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<meta name="description" content="">
|
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|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
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<title>Ciabatta adventure 1 :: Red Zuurdesem</title>
|
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<meta name="description" content="The challenge The first recipe I’ve tried in the “BREAD” book by Jeffrey Hamelman was baguettes with poolish. It might nog have been a good idea, since the recipe calls for a very wet dough. There were some restrictions involved: no mixer! This means a lot of stretch & folding and french folding have to be involved.
|
||||
I’ve been asked to bake a focaccia which uses the ciabatta dough. Last time the wet dough experiments were quite a “failure” so I was a little anxious to try this one out.">
|
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|
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|
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|
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|
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<meta property="article:published_time" content="2012-08-02 19:51:41 +0000 +0000" />
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|
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|
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|
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@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>02/08/2012</strong>
|
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|
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|
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@ -61,14 +124,14 @@ ga('send', 'pageview');
|
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@ -2497,20 +2560,20 @@ ga('send', 'pageview');
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@ -3,7 +3,7 @@
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<head>
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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|
@ -12,19 +12,19 @@
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|||
<title>Ciabatta adventures 2: focaccia :: Red Zuurdesem</title>
|
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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|
||||
Bulk fermentation time: three hours. Final proofing: one hour. Since the dough is very wet, some stretch & folds are required to hold it’s shape.">
|
||||
|
||||
|
||||
|
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<meta content="Ciabatta adventures 2: focaccia - Red Zuurdesem" property="og:title">
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|
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<meta property="article:published_time" content="2012-08-18 20:56:42 +0000 +0000" />
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@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>18/08/2012</strong>
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@ -12,19 +12,19 @@
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<title>Je brood juist insnijden :: Red Zuurdesem</title>
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<meta name="description" content="Het belang van je brood insnijden Een van mijn favoriete recepten voor brood bakken vanuit een bakboek moet wel Mr. Hamelman’s “Vermont Sourdough” zijn. Ik bak regelmatig volkoren zuurdesem broden, inclusief relatief zure rogge broodjes. Er is dan altijd een tijd dat ik een drang heb naar iets zoet, iets vol met gaatjes en iets traditioneel. Dat heeft enorm veel namen tegenwoordig, van “landelijk brood” tot “pain de campagne” of “boerenbrood“.">
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<title>Aardappel focaccia :: Red Zuurdesem</title>
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<meta name="description" content="[][1]een paar stukken aardappel focaccia Hoe veelzijdig kan een brood recept zijn? Volgens Chad Robertson’s “Tartine Bread” boek, heel veelzijdig. Goed brooddeeg kan in geen tijd omgetoverd worden tot een pizza, een focaccia, of zelfs een croissant (met minimale aanpassingen ook een baguette). Hoe meer ik Tartine’s “basic country sourdough” recept probeer, hoe meer ik verliefd word op het hoge hydratatie niveau (nat, zacht deeg) en de lange fermenteer tijd (supervolle smaak).">
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@ -47,11 +104,15 @@ Laatst gewijzigd: <strong>05/05/2013</strong>
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@ -3,7 +3,7 @@
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<head>
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@ -12,19 +12,19 @@
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<title>Dreikornbrot :: Red Zuurdesem</title>
|
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<meta name="description" content="Duits driegranen brood – “Dreikornbrot” Dreikornbrot, vers gebakken.
|
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Waarom is deze driegranen variant zo typisch “Duits”? Omdat dit zuurdesem brood gemaakt is met een rogge desem starter die lang heeft gefermenteerd (tot 24 uur op kamertemperatuur) voor de lekker zuurdere smaak die dan los komt. Het is geen super zwaar rogge brood en kan nog goed in de oven rijzen. De lijn- sesam en zonnebloemzaadjes maken het kleurrijk en smakelijk maar zorgen natuurlijk voor extra gewicht waardoor de structuur iets minder open is.">
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|
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@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>27/01/2013</strong>
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@ -12,19 +12,19 @@
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<title>Makkelijkste brood ooit: zuurdesem pita :: Red Zuurdesem</title>
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<meta name="description" content="[][1]Warm pita brood gevuld met groenten Het gemakkelijkste ooit: maak voordeeg. KLAAR. Soms zijn we een beetje lui. We houden van op voorhand te plannen, maar we zijn nog altijd lui. Dit recept is voor die persoon: je moet nog altijd 24 uur op voorhand plannen, maar daarna is het heel simpel: oven voorverwarmen, stukjes deeg van het voordeeg plukken en in pannekoeken vormpjes duwen en in de oven smijten.">
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<body class="" data-url="/easiest-bread-ever-sourdough-pita/">
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@ -61,14 +122,14 @@ ga('send', 'pageview');
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@ -3,7 +3,7 @@
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<head>
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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||||
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|
@ -12,19 +12,19 @@
|
|||
<title>Een gedroogde desem experiment :: Red Zuurdesem</title>
|
||||
|
||||
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<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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|
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<meta name="description" content="Blijkbaar wordt gedroogde desem veel in Duitse bakkerijen gebruikt om smaak toe te voegen in brood, omdat veel bakkers te lui geworden zijn om het hele zuurdesem proces door te lopen – time is money, uiteraard. Je kan tegenwoordig van die gedroogde desems kopen in potjes of zakjes in supermarkten – ik heb het zelfs al te koop gezien bij maalderijen in Limburg. Zodra ik het woord “desem” in de beschrijving van eender welk product lees, is mijn interesse gewekt, dus kocht ik er en paar om ze vergelijken in een bakexperimentje.">
|
||||
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||||
|
||||
|
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|
|
@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>27/10/2014</strong>
|
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|
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|
||||
<script>
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@ -61,14 +118,14 @@ ga('send', 'pageview');
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@ -12,19 +12,19 @@
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<title>Verrijkt paasbrood :: Red Zuurdesem</title>
|
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<meta name="description" content="Vrolijk pasen met dit verrijkt paasbrood! Happy easter! Onze collega’s bij The Weekend Bakery hebben een leuk ogend kerststol recept gepost dat ik vergeten ben tijdens de drukke kerst- en nieuwjaarsperiode. Maar niet getreurd, in onze regio hebben we ook een speciaal fruitig paasbrood voor de paas dagen. Het bevat een hoop gedroogde vruchten en is “fruity” door de aanwezigheid van citrusschillen.
|
||||
Sinds het recept dat ik gebruikt heb ongeveer hetzelfde is als dat van the weekend bakery zal ik het niet herhalen hier.">
|
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|
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|
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|
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|
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<title>Flax seed levain with spelt :: Red Zuurdesem</title>
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<meta name="description" content="[][1]Batards proofing on the couche. This is a slightly altered version from Mr. Leader’s “Local Breads” recipe called “pain au levain” but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what’s baking bread without a little bit of experimenting?">
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@ -47,11 +104,15 @@ Laatst gewijzigd: <strong>28/09/2012</strong>
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@ -12,19 +12,19 @@
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<title>Hoe gebruik en lees ik een recept? :: Red Zuurdesem</title>
|
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<meta name="description" content="Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
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50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel “bakkers percentages“.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.">
|
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|
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|
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|
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Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
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Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.",
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<title>Horst Bandel’s Pumpernickel :: Red Zuurdesem</title>
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117
docs/index.html
117
docs/index.html
|
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@ -12,19 +12,19 @@
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<title> :: Red Zuurdesem</title>
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142
docs/index.json
142
docs/index.json
File diff suppressed because one or more lines are too long
368
docs/index.xml
368
docs/index.xml
|
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@ -2,51 +2,53 @@
|
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<rss version="2.0" xmlns:atom="http://www.w3.org/2005/Atom">
|
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<channel>
|
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<title>Red Zuurdesem</title>
|
||||
<link>http://www.redzuurdesem.be/</link>
|
||||
<link>https://redzuurdesem.be/</link>
|
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<description>Recent content on Red Zuurdesem</description>
|
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<generator>Hugo -- gohugo.io</generator>
|
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<language>en-us</language>
|
||||
<language>nl-BE</language>
|
||||
<managingEditor>wouter.groeneveld@gmail.com (Wouter Groeneveld)</managingEditor>
|
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<webMaster>wouter.groeneveld@gmail.com (Wouter Groeneveld)</webMaster>
|
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<lastBuildDate>Fri, 20 Apr 2018 00:00:00 +0200</lastBuildDate>
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|
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|
||||
|
||||
<item>
|
||||
<title>Soms zit het ook al eens tegen</title>
|
||||
<link>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</link>
|
||||
<link>https://redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</link>
|
||||
<pubDate>Fri, 26 Jan 2018 09:48:27 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
||||
<description>Er zijn al eens van die momenten die erg kunnen tegen zitten.
|
||||
Je kent dat wel, moeilijk uit bed kunnen en tegen een stroom van onverwachte of ongewilde zaken stoten de rest van de dag die het alleen nog maar erger maken. De koffie is net op en het apparaat hapert, de file duurt langer dan gewoonlijk en je computer crasht voordat je dat belangrijk document bewaarde. Zo&#8217;n dag noemt men ook wel een baaldag.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Is het ene brood wel gezonder dan het andere?</title>
|
||||
<link>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<link>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<pubDate>Sun, 27 Nov 2016 10:09:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<description>Populaire gezondheidscoaches durven al eens beweren dat het eten van brood niet altijd even gezond is. De kans is groot dat ze gelijk hebben. Maar die uitspraak wordt nooit echt genuanceerd en brood wordt snel afgeschreven als een dikmaker of een darmklachten veroorzaker. Veel hangt af van het type brood en van de secundaire ingrediënten zoals vetten, gist en verbeteraars.
|
||||
Laten we eens even kijken naar tarwe, het meest gebruikte graan om brood te bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Top restaurants op zoek naar smaak in brood</title>
|
||||
<link>http://www.redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</link>
|
||||
<link>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</link>
|
||||
<pubDate>Sun, 14 Feb 2016 15:48:04 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<description>Bij te veel restaurants wordt al eens een &#8220;broodje&#8221;, stuk stokbrood of snee boerenbrood geserveerd, waarvan het zicht en de smaak een beetje afbreuk doet aan het eigenlijk gerecht. Wie wil er nu een afgebakken diepvries baguette bij zijn pasta eten, of een plat te zacht hamburger broodje voorgeschoteld krijgen, in de duurdere restaurants waar ook wat verwachtingen aan gekoppeld zijn? Dan kan je evengoed zelf koken, toch?
|
||||
Gelukkig genoeg zijn een aantal zaken zelf volop bezig met brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2016 – Verrijkt deeg in broodbak machine</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
|
||||
<link>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
|
||||
<pubDate>Tue, 05 Jan 2016 20:36:28 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
||||
<description>Verrijkt deeg in broodbak machine Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we dat klusje zeer makkelijk aan het broodbak machine over laten. De kneedprogramma&#8217;s zijn meestal redelijk lang en overkneden is zo goed als onmogelijk met een kleine kneedhaak.
|
||||
&#8220;Overkneden&#8221; betekent dat je met een snelle kneder, zoals een spiraalkneder, het deeg helemaal &#8220;stuk&#8221; kan kneden door er té veel gluten in te brengen.</description>
|
||||
|
|
@ -54,10 +56,10 @@ Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we da
|
|||
|
||||
<item>
|
||||
<title>1/2016 – Alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<pubDate>Tue, 05 Jan 2016 20:33:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Het origineel recept werkt ook heel goed om sandwiches te maken. Je hoeft zelfs niet de rozijnen weg te laten als je dat liever hebt. De procedure om sandwiches te maken is exact hetzelfde, behalve het vormen rond de marsepein.
|
||||
Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60gr per deegbolletje af.</description>
|
||||
|
|
@ -65,10 +67,10 @@ Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60
|
|||
|
||||
<item>
|
||||
<title>1/2016 – verrijkt deeg</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<link>https://redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<pubDate>Sun, 03 Jan 2016 11:29:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<description>Thema verrijkt deeg met marsepein, ideaal bij kerst of pasen!
|
||||
Brood bakken kan je op zoveel verschillende manieren. Ondertussen weet je ongetwijfeld hoe je met enkel water, bloem, zout en een of andere manier van gist (hetzij bakkersgist, hetzij zuurdesem) een lekker brood kan bakken. Variëren kan door te spelen met de hoeveelheden, of met het type van bloem.
|
||||
Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211; dan noemen we dat verrijkt deeg.</description>
|
||||
|
|
@ -76,99 +78,99 @@ Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211;
|
|||
|
||||
<item>
|
||||
<title>10/2015 – hybride degen</title>
|
||||
<link>http://www.redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<link>https://redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:48:15 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-hybride-degen/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-hybride-degen/</guid>
|
||||
<description>Thema Het gebakken resultaat
|
||||
Ik hoor mensen vaak zeggen &#8220;werken met zuurdesem kost mij te veel tijd, ik moet te lang wachten, dat is toch jammer&#8230;&#8221; &#8211; en ze hebben niet ongelijk. Voor wat hoort wat, zeker als je smaakbommen wilt maken zoals het uitgesteld bakken recept. Gelukkig genoeg voor die mensen die niet graag té lang met hun deeg willen bezig zijn, is er in de bakwereld ook een grijze zone.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – gist en desem in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:47:56 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<description>In je broodbakmachine&#8230; De manier van werken voor deze Desem Doos is ideaal voor je broodbakmachine. Je kan werken op dezelfde manier als je altijd al werkt met je machine &#8211; je voegt enkel als leuk extraatje het desem voordeeg toe net voor het kneedproces begint en klaar is kees! Het hoofdrecept vereist geen enkele aanpassing, lees dit dus eerst zorgvuldig na.
|
||||
Voor de volledigheid is hier het recept nog eens:</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:46:36 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
In plaats van een combinatie van zuurdesem en bakkersgist te gebruiken, kunnen we ook een voordeeg maken met enkel gist. Deze manier van werken wordt heel veel gebruikt om baguettes te maken in Frankrijk: een voordeeg geeft veel smaak maar houdt de korst toch licht en knapperig, en het kruim luchtig en fluffy. Baguettes met zuurdesem zijn minstens even smakelijk maar geven een ander mondgevoel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – rogge in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:18:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over bakken met volkoren rogge in een cakevorm, de technieken en het recept zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:17:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<description>Het een beetje complexer maken&#8230; Dit alternatief recept geef ik mee voor de goede student die graag wat experimenteert met iets complexere materie. In plaats van alles eenvoudigweg één keer te laten rijzen zoals in het hoofdrecept, gaan we hier in 3 verschillende stappen werken. Elke stap heeft zijn eigen karakteristieken: één keer een nat deeg, één keer een droog deeg en één keer de &#8220;ideale&#8221; temperatuur.
|
||||
Elke keer wens je net iets anders te bereiken: de eerste keer melkzuur bacteriëren laten vermenigvuldigen, de tweede keer azijnzuur bacteriën en de derde keer je einddeeg laten fermenteren op de gewenste hydratatie.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – volkoren rogge</title>
|
||||
<link>http://www.redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<link>https://redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<pubDate>Thu, 20 Aug 2015 09:44:31 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<description>Thema Een typisch &#8220;Duits&#8221; of Zweeds brood bestaat uit niet veel meer dan roggemeel (volkoren, in verschillende soorten en grofheden gemalen), water en zout. Dit heeft een hele speciale smaak omdat meestal een Duits voordeeg tot 24h gefermenteerd wordt, wat betekent dat er meer azijnzuur dan melkzuur bacteriën aanwezig zijn. Dit geeft de &#8220;zure&#8221; smaak die sommige mensen niet graag hebben, maar sommigen dan weer wel.
|
||||
Je kan zelf beslissen hoe zuur je je brood wenst te maken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – boekweit en broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<pubDate>Thu, 09 Jul 2015 18:27:15 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over alternatief recept met boekweit zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Maak zelf een rijskast of incubatie ruimte</title>
|
||||
<link>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<link>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<pubDate>Wed, 24 Jun 2015 19:35:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
||||
<description>Zoals je ondertussen in andere artikels op deze website al gelezen hebt, rijst brood met zuurdesem optimaal rond de 24°C. Deze temperatuur is moelijk om constant te houden in een gewone keuken &#8211; je kan de temperatuur van bloem en water initiëel wel exact bepalen maar het gaat onherroepelijk afkoelen. Hoe groter de massa, hoe trager, en de meeste mensen bakken maar één of twee broden tegelijk.
|
||||
Een mogelijke oplossing is het deeg op &#8220;een warme plek&#8221; zetten, zoals zoveel kookboeken aangeven.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – pannenkoeken feest</title>
|
||||
<link>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<link>https://redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<pubDate>Sat, 20 Jun 2015 08:19:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<description>Wie houdt er nu niet van pannenkoeken? Of je ze nu graag met confituur of stroop of suiker besmeert, of je ze nu graag hartig met zachte kaas en zalm of zoet met chocolade hebt, iedereen kan zich wel vinden met een pannenkoek op het juiste moment. Pannenkoeken zijn ook super eenvoudig te maken: maak een heel nat &#8220;deeg&#8221; (in verhouding meer vocht dan bloem), voeg al dan niet extra&#8217;s toe zoals een ei en kruiden, en voeg al dan niet een rijsmiddel toe zoals bicarbonaat (chemisch) of gist (natuurlijk).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<pubDate>Mon, 08 Jun 2015 18:51:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: boekweit brood sneetjes boekweit brood
|
||||
Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken als toevoeging in een klassiek brooddeeg. Hiermee zet ik expres het woord _granen_ in schuine letters omdat niet alle _granen_ échte granen zijn. Bekijk het volgende lijstje eens:
|
||||
boekweit tarwe quinoa amaranth spelt haver rogge Welke granen zijn échte granen? Enkel tarwe, spelt en rogge zijn dat. Durum, semolina, &#8230; zijn harde tarwe, en oergranen zijn voorouders van tarwe.</description>
|
||||
|
|
@ -176,10 +178,10 @@ Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken
|
|||
|
||||
<item>
|
||||
<title>4/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 26 Apr 2015 20:17:52 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: super licht &amp; zoet-zuur Doorsnede van het gebakken brood
|
||||
Zeer belangrijk: bestudeer eerst het &#8220;hoofdrecept artikel&#8221; voor uitgesteld bakken!
|
||||
Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de principes van uitgesteld bakken wenst toe te passen? Geen probleem, in dat geval kan je het recept lichtjes aanpassen en een zeer licht en smakelijk brood maken dat veel te snel weggewerkt zal worden vanwege de geweldige smaak.</description>
|
||||
|
|
@ -187,68 +189,68 @@ Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de princi
|
|||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken met het broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:14:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over uitgesteld bakken zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:12:10 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<description>Thema Een typisch &#8220;Frans&#8221; boerenbrood is meestal een mengeling van tarwebloem een een beetje tarwemeel of roggemeel, afhankelijk van bakker tot bakker. Het idee is dat vroeger op het veld bij het oogsten soms rogge samen met tarwe gewonnen werd en er zo een lichte mengeling ontstaat. Tegenwoordig mengt iedere bakker zijn eigen variant en is het héél moeilijk om een Frans brood te vergelijken met een ander brood. De namen zijn meer fantasiën van bakkers geworden, dan een zekerheid van bepaalde ingrediënten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood bak boeken: welk exemplaar kopen? (1)</title>
|
||||
<link>http://www.redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</link>
|
||||
<link>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</link>
|
||||
<pubDate>Wed, 11 Mar 2015 19:27:36 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
||||
<description>Bakboeken &#8211; er zijn ondertussen talloze vormen en exemplaren beschikbaar. Vroeger vond je veel algemene bakboeken waar enkele hoofdstukken over brood geschreven werd, maar eigenlijk het merendeel van het boek gespendeerd werd aan cakes, beslagen en taarten. Dat is echter verleden tijd; als je een beetje zoekt op websites zoals amazon.com of goodreads.com kan je een hele hoop gespecialiseerde broodbakboeken vinden, zowel van bekende (meestal Amerikaanse) bakkers als van minder bekende auteurs.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – alternatief rogge recept</title>
|
||||
<link>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<link>https://redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<pubDate>Thu, 29 Jan 2015 19:43:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<description>Basisrecept: 1/2015 &#8211; rogge zaden brood
|
||||
Geen zin in zaadjes? Het hoofdrecept (zie link bovenaan) kan uiteraard ook gebruikt worden om een licht roggebrood te bakken, zonder de zaden en de haver. Misschien ben je allergisch aan lijnzaad, of je heb gewoon geen zin in zoveel zaden, of wil je verschillende recepten proberen. In ieder geval heeft dit brood minstens even veel smaak en rijpt het effectief met de tijd mee: het brood is op zijn best 2 dagen na het bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem en broodbakmachines: doenbaar?</title>
|
||||
<link>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<link>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<pubDate>Mon, 26 Jan 2015 19:09:17 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<description>Van plan om te bakken met een broodbakmachine? Leer werken met desem in een broodbakmachine via een thuiscursus van de Desem Doos!
|
||||
Hoe werkt een broodbakmachine? Er zijn verschillende types van broodbakmachines beschikbaar: grote kneedhaken, verschillende kneedhaken, kleine of grote bakblikken, met of zonder een openklapbaar luik voor krenten en zaden, en zo voort. Toch werken ze allemaal ongeveer op dezelfde manier, en als we serieus willen beginnen met brood bakken, zullen we ons moeten bewust zijn van elke eigenschap teneinde deze optimaal te kunnen gebruiken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – rogge zaden met broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<pubDate>Sun, 25 Jan 2015 09:54:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<description>Met het broodbakmachine In tegenstelling tot het hoofdrecept zonder broodbakmachine, kunnen we niet zoveel water gebruiken. Dit komt omdat een broodbakmachine ontworpen is om binnen een bepaalde tijdsspanne een gebakken brood af te kunnen leveren. En die tijdsspanne is helaas veel te kort om een redelijk &#8220;nat&#8221; deeg goed te kunnen doorbakken.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -257,10 +259,10 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -269,65 +271,65 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>1/2015 – Rogge zaden brood</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<pubDate>Mon, 12 Jan 2015 19:26:54 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<description>Thema Laten we een zadenbrood bakken. Een rogge-zadenbrood om precies te zijn &#8211; twee dingen die zoals we zullen zien een uitdaging zijn voor de zwaartekracht van een brood. De meegeleverde rogge is volkoren rogge, dat wil zeggen dat er niets is gezeefd na het maalproces: alle essentiële voedingswaarden zitten nog in het meel.Dat wil ook zeggen dat het veel water opneemt, net als de zaadjes.
|
||||
Doel: leren werken met:</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Hoe onderhoud ik mijn desem</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<link>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<pubDate>Sun, 04 Jan 2015 16:12:02 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<description>Ik heb een desem starter&#8230; En nu? Proficiat met je nieuwe zoon of dochter! Draag er goed zorg voor, en je brood zal super goed rijzen in de oven en enorm lekker smaken. Maar verwaarloos het niet, of je brood zal plat blijven, zo vast als een baksteen, en helemaal zonder smaak&#8230; Het vereist dus wel wat discipline, maar eens je de routine gevonden hebt om je desem te onderhouden, valt dit heel goed mee.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Een gedroogde desem experiment</title>
|
||||
<link>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<link>https://redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<pubDate>Mon, 27 Oct 2014 07:45:26 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<description>Blijkbaar wordt gedroogde desem veel in Duitse bakkerijen gebruikt om smaak toe te voegen in brood, omdat veel bakkers te lui geworden zijn om het hele zuurdesem proces door te lopen &#8211; time is money, uiteraard. Je kan tegenwoordig van die gedroogde desems kopen in potjes of zakjes in supermarkten &#8211; ik heb het zelfs al te koop gezien bij maalderijen in Limburg. Zodra ik het woord &#8220;desem&#8221; in de beschrijving van eender welk product lees, is mijn interesse gewekt, dus kocht ik er en paar om ze vergelijken in een bakexperimentje.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood eten op vakantie in Frankrijk</title>
|
||||
<link>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<link>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<pubDate>Wed, 15 Oct 2014 18:50:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<description>Enkele maanden geleden zijn wij op vakantie geweest in Frankrijk. Heerlijk toch, omgeven worden door veel kwalitatief betere bakkerijen, zou je denken? Dat is niet altijd het geval, kwam ik te weten. Het hangt heel erg van regio tot regio af; in meer bevolkte gebieden zijn er zelfs slechtere stokbroden te vinden dan de lokale bakker in een &#8220;boerengat&#8221; die de stiel misschien nog geleerd heeft van zijn grootvader. Het is ook moeilijk om als toerist te oordelen over de kwaliteit van een hele bakkerij door er bijvoorbeeld maar één brood van te kopen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken in een openluchtmuseum</title>
|
||||
<link>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<link>https://redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<pubDate>Mon, 24 Feb 2014 19:16:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<description>[][1]Demonstraties zuurdesem bakken! Vorig jaar in de zomer heb ik de kans gehad om in een openluchtmuseum enkele dagen zuurdesem brood te bakken &#8211; bij . Het merendeel van de bouwwerken dateren van de 17e tot eind 19e eeuw, maar het bakhuis is ouder. Ik had daarvoor nog nooit met een houtoven gewerkt dus ik was erg nieuwschierig en kon niet wachten om te beginnen. Die dagen werden er in Bokrijk een hoop speciale evenementen georganiseerd, inclusief die waar ik deel van uitmaakte &#8211; een heuse demonstratie zuurdesem brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Tips bij het bakken met rogge</title>
|
||||
<link>http://www.redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<link>https://redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<pubDate>Sun, 10 Nov 2013 19:47:19 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<description>Bakken met (volkoren) rogge bloem is altijd een beetje een uitdaging geweest voor mij. Ik hou van de intense smaak van een donker stukje rogge desem brood, en na het eten van twee stukken heb je meestal meer dan voldoende op. Het is heel spijtig dat er in België bijna nergens meer intensief met rogge gebakken wordt &#8211; een goed roggebrood vinden vereist een bezoekje naar Duitsland. Zelfs als amateur bakker is het moeilijk om roggebloem vast te krijgen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Pane di Altamura</title>
|
||||
<link>http://www.redzuurdesem.be/pane-di-altamura/</link>
|
||||
<link>https://redzuurdesem.be/pane-di-altamura/</link>
|
||||
<pubDate>Mon, 05 Aug 2013 18:43:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<description>[][1]helder en zonnig met durum tarwe Italiaanse zonneschijn: durm tarwe gebruiken Pane di Altamura is een van die speciale broden die regio gebonden is &#8211; het heeft een speciale status verdiend binnen (en buiten) Italië. Volgens Wikipedia (EN):
|
||||
Pane di Altamura(Turkish: Vakfıkebir bread) is a type of bread made from durum flour from the Altamura, area in theProvincia di Bari in the Puglia region of Italy.
|
||||
In 2003 _Pane di Altamura_ was granted PDO status within Europe.</description>
|
||||
|
|
@ -335,102 +337,102 @@ In 2003 _Pane di Altamura_ was granted PDO status within Europe.</descripti
|
|||
|
||||
<item>
|
||||
<title>Makkelijkste brood ooit: zuurdesem pita</title>
|
||||
<link>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<link>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<pubDate>Mon, 08 Jul 2013 20:22:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<description>[][1]Warm pita brood gevuld met groenten Het gemakkelijkste ooit: maak voordeeg. KLAAR. Soms zijn we een beetje lui. We houden van op voorhand te plannen, maar we zijn nog altijd lui. Dit recept is voor die persoon: je moet nog altijd 24 uur op voorhand plannen, maar daarna is het heel simpel: oven voorverwarmen, stukjes deeg van het voordeeg plukken en in pannekoeken vormpjes duwen en in de oven smijten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem zoetigheden: wafels en pannekoeken</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<pubDate>Sun, 09 Jun 2013 13:41:58 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<description>[][1]Een hoopje wafels Wat je ook doet na het bakken van zuurdesem brood, gooi geen overschotjes van je desem weg! Het gefermenteerd deeg is van onschatbare waarde als je wat ad-hoc zoetig bakken leuk vindt. Het kan direct omgetoverd worden in pannekoeken, of je kan er met een nachtje fermenteren heerlijke wafels van maken. De luchtige textuur van een Brusselse Wafel past perfect bij de typische &#8220;gaatjes&#8221; van de wilde bacteriën van zuurdesem.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Aardappel focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<pubDate>Sun, 05 May 2013 19:13:44 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<description>[][1]een paar stukken aardappel focaccia Hoe veelzijdig kan een brood recept zijn? Volgens Chad Robertson&#8217;s &#8220;Tartine Bread&#8221; boek, heel veelzijdig. Goed brooddeeg kan in geen tijd omgetoverd worden tot een pizza, een focaccia, of zelfs een croissant (met minimale aanpassingen ook een baguette). Hoe meer ik Tartine&#8217;s &#8220;basic country sourdough&#8221; recept probeer, hoe meer ik verliefd word op het hoge hydratatie niveau (nat, zacht deeg) en de lange fermenteer tijd (supervolle smaak).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood maken van croissant deeg</title>
|
||||
<link>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<link>https://redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<pubDate>Thu, 11 Apr 2013 20:04:13 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<description>Hoe ik per ongeluk brood gebakken heb met croissant deeg&#8230; Het vorige zuurdesem croissant recept van Local Breads was heel lekker maar mijn recente kopie van het boek &#8220;Tartine Bread&#8221; heeft ook een interessant recept voor zuurdesem croissants met een poolish, desem en nog eens extra gedroogde gist. Het gebruikt eveneens 40% ongezoute boter om te lamineren maar bevat meer suiker in het deeg zelf dan het ander recept. Het vreemde aan dit croissant recept is dat het vraagt voor fermentatie voordat het lamineren start, buiten de frigo, zodat het extra luchtig wordt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Verrijkt paasbrood</title>
|
||||
<link>http://www.redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<link>https://redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<pubDate>Mon, 01 Apr 2013 18:56:07 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<description>Vrolijk pasen met dit verrijkt paasbrood! Happy easter! Onze collega&#8217;s bij The Weekend Bakery hebben een leuk ogend kerststol recept gepost dat ik vergeten ben tijdens de drukke kerst- en nieuwjaarsperiode. Maar niet getreurd, in onze regio hebben we ook een speciaal fruitig paasbrood voor de paas dagen. Het bevat een hoop gedroogde vruchten en is &#8220;fruity&#8221; door de aanwezigheid van citrusschillen.
|
||||
Sinds het recept dat ik gebruikt heb ongeveer hetzelfde is als dat van the weekend bakery zal ik het niet herhalen hier.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Je brood juist insnijden</title>
|
||||
<link>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<link>https://redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<pubDate>Fri, 22 Mar 2013 21:29:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<description>Het belang van je brood insnijden Een van mijn favoriete recepten voor brood bakken vanuit een bakboek moet wel Mr. Hamelman&#8217;s &#8220;Vermont Sourdough&#8221; zijn. Ik bak regelmatig volkoren zuurdesem broden, inclusief relatief zure rogge broodjes. Er is dan altijd een tijd dat ik een drang heb naar iets zoet, iets vol met gaatjes en iets traditioneel. Dat heeft enorm veel namen tegenwoordig, van &#8220;landelijk brood&#8221; tot &#8220;pain de campagne&#8221; of &#8220;boerenbrood&#8220;.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zonnebloempit rogge desem</title>
|
||||
<link>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<pubDate>Sun, 17 Feb 2013 21:11:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<description>Het is nog altijd koud hier in België, en de vogeltjes zijn hun buikjes nog altijd aan het vol eten aan de oneindige hoeveelheid zaadjes die wij hun voeren. Toen ik ze voerde vroeg ik me af waarom we eigenlijk deze lekkere zaadjes weggeven en die vogels lui laten worden? Waarom kunnen we dit zelf niet opeten? Niet enkel getoost op salades maar ook verwerkt in een goed zuurdesem brood deeg.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Dreikornbrot</title>
|
||||
<link>http://www.redzuurdesem.be/dreikornbrot/</link>
|
||||
<link>https://redzuurdesem.be/dreikornbrot/</link>
|
||||
<pubDate>Sun, 27 Jan 2013 19:12:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/dreikornbrot/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/dreikornbrot/</guid>
|
||||
<description>Duits driegranen brood &#8211; &#8220;Dreikornbrot&#8221; Dreikornbrot, vers gebakken.
|
||||
Waarom is deze driegranen variant zo typisch &#8220;Duits&#8221;? Omdat dit zuurdesem brood gemaakt is met een rogge desem starter die lang heeft gefermenteerd (tot 24 uur op kamertemperatuur) voor de lekker zuurdere smaak die dan los komt. Het is geen super zwaar rogge brood en kan nog goed in de oven rijzen. De lijn- sesam en zonnebloemzaadjes maken het kleurrijk en smakelijk maar zorgen natuurlijk voor extra gewicht waardoor de structuur iets minder open is.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem Croissants</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-croissants/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-croissants/</link>
|
||||
<pubDate>Thu, 03 Jan 2013 12:32:33 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<description>[][1]Vers gebakken, goed vettig, jummy! Wat is er lekkerder dan een croissant met wat aardbeien confituur op een late zondar voormiddag? Ik moet het nog ontdekken. Natuurlijk moeten deze lekkerheden zelf worden gemaakt (en hiermee bedoelen we niet een croissant afbakken!). Aangezien we bij Save Sourdough het altijd over zuurdesem hebben, waarom proberen we dan niet eens zuurdesem bladerdeeg te maken? Het is zeker een uitdaging dus als je niet zo geduldig bent, zoek dan iemand die het bakken in uw plaats kan doen, want het is wel de moeite waard!</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Horst Bandel’s Pumpernickel</title>
|
||||
<link>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<link>https://redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<pubDate>Thu, 13 Dec 2012 20:13:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<description>[][1]grof volkoren roggebrood met belegen Brugse kaas Als enorm lang een broodje bakken op je verlanglijstje stond maar je tot nu toe geen recept hiervoor vond, zoek niet verder, die moet je eens geprobeerd hebben. Gegeven de bereidheid tot de juiste tijd en liefde hierin te steken natuurlijk! En hiermee bedoel ik niet enkel het bakken zelf. Pumpernickel brood is een zeer zwaar zwart volkoren rogge brood gebakken in een rechthoekige vorm, of &#8220;pullman pan&#8221;, met een gesloten deksel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>volkoren rogge-tarwe combi</title>
|
||||
<link>http://www.redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<link>https://redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<pubDate>Fri, 07 Dec 2012 21:46:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<description>Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkoren rogge en volkoren tarwe zuurdesem brood&#8221;. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.Nog altijd tamelijk open voor een 50% volkoren broodje!
|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
|
|
@ -439,161 +441,161 @@ Formule Desem
|
|||
|
||||
<item>
|
||||
<title>Gedroogd desem terug activeren</title>
|
||||
<link>http://www.redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<link>https://redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<pubDate>Thu, 29 Nov 2012 18:49:28 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<description>Proficiat, je bent nu trotse eigenaar van enkele miljoenen diep slapende bacteriëren! Hoe kunnen we nu dit gedroogd desem terug wakker maken? Zuurdesem bestaat uit bloem &amp; water dat dagen lang gefermenteerd werd. Hierdoor kwamen de gistcellen die op de granen zitten tot leven en eten ze door de koolhydraten die in het bloem zitten.Zuurdesem starter in poeder vorm
|
||||
Stap 1: voeg water toe Het desem is gemaakt door keer op keer even veel water als bloem toe te voegen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>De Grote Thuisbak</title>
|
||||
<link>http://www.redzuurdesem.be/homebaked/</link>
|
||||
<link>https://redzuurdesem.be/homebaked/</link>
|
||||
<pubDate>Sun, 18 Nov 2012 11:40:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/homebaked/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/homebaked/</guid>
|
||||
<description>[][1]De gebakken broden voor de wedstrijd Een lokaal bakevenement was georganiseerd door de stad Hasselt, waarin deelnemers *eender wat* konden bakken dat gemaakt was met lokale ingrediënten. Voor mij betekende dat natuurlijk zuurdesem broden bakken. Er waren 12 deelnemers in totaal, waarvan iedereen behalve mij zoetigheden gebakken hadden &#8211; van cakes tot muffins, enorm groot en lekker uitziende taarten en zo verder. De winnaar kreeg een kookworkshop voor twee personen gegeven door een bekende chef.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zoet appel desem brood</title>
|
||||
<link>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<link>https://redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<pubDate>Fri, 09 Nov 2012 20:03:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<description>[][1]Veel gaatjes en appel stukken Doesn&#8217;t this look amazing? I&#8217;ve read great things about using &#8220;yeast water&#8221; at The Fresh Loaf which is basically _anything_ fermented with water. You can even use certain vegetables. Or tea. According to Wikipedia, tea combined with honey is a popular fermentation tool &#8211; something like Kefir and the like. You do know that yogurt is also made by slowly fermenting milk, right? The longer you ferment things, the more tasty they get (or the more &#8220;tang&#8221; they have, which might not appeal to everyone).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Flax seed levain with spelt</title>
|
||||
<link>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<link>https://redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<pubDate>Fri, 28 Sep 2012 17:55:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<description>[][1]Batards proofing on the couche. This is a slightly altered version from Mr. Leader&#8217;s &#8220;Local Breads&#8221; recipe called &#8220;pain au levain&#8221; but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what&#8217;s baking bread without a little bit of experimenting?</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventures 2: focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<pubDate>Sat, 18 Aug 2012 20:56:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<description>After the first try, I wanted to increase the bulk ferment and final proofing times to see what the ciabatta dough would look like if I used this for focaccia, as Mr. Hamelman suggests in his &#8220;BREAD&#8221; book. The result can be seen here.Big air bubbles after proofing
|
||||
Bulk fermentation time: three hours. Final proofing: one hour. Since the dough is very wet, some stretch &amp; folds are required to hold it&#8217;s shape.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>straight and poolish baguettes</title>
|
||||
<link>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<link>https://redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<pubDate>Mon, 13 Aug 2012 10:35:50 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<description>Most baguettes nowadays are made with a &#8220;straight dough&#8221; which indicates the dough has risen for about 4 hours in total, without an additional preferment (sourdough or not). There&#8217;s a clear difference in taste (and as you will see, also in structure) between both methods, and I wanted to bake both side by side to be able to compare them well.Freshly baked baguettes
|
||||
Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Caraway rye</title>
|
||||
<link>http://www.redzuurdesem.be/caraway-rye/</link>
|
||||
<link>https://redzuurdesem.be/caraway-rye/</link>
|
||||
<pubDate>Sun, 12 Aug 2012 21:18:49 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/caraway-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/caraway-rye/</guid>
|
||||
<description>I needed a recipe to try my round cane banneton on and this month&#8217;s Mellow Bakers challenge introduced a nice sourdough recipe: 40% rye sourdough with caraway seeds. According to Mr. Hamelman, the bread &#8220;contains just enough rye to be a serious rye sourdoubh bread&#8221;.40% sourdough rye with caraway seeds
|
||||
The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventure 1</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<pubDate>Thu, 02 Aug 2012 19:51:41 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<description>The challenge The first recipe I&#8217;ve tried in the &#8220;BREAD&#8221; book by Jeffrey Hamelman was baguettes with poolish. It might nog have been a good idea, since the recipe calls for a very wet dough. There were some restrictions involved: no mixer! This means a lot of stretch &amp; folding and french folding have to be involved.
|
||||
I&#8217;ve been asked to bake a focaccia which uses the ciabatta dough. Last time the wet dough experiments were quite a &#8220;failure&#8221; so I was a little anxious to try this one out.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>miche à l’épeautre</title>
|
||||
<link>http://www.redzuurdesem.be/miche-epeautre/</link>
|
||||
<link>https://redzuurdesem.be/miche-epeautre/</link>
|
||||
<pubDate>Thu, 26 Jul 2012 19:45:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/miche-epeautre/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/miche-epeautre/</guid>
|
||||
<description>This must be my most successful miche to date. There are so many recipes inspired by a pain poilâne it&#8217;s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker&#8217;s Apprentice and in my most recent book I&#8217;ve seen a version from Daniel Leader in &#8220;local breads&#8220;. I wasn&#8217;t really looking for another miche style French levain bread but wanted to try out different techniques I&#8217;ve found at The Fresh Loaf on how to get moure sour out of your sourdough.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>The French classic: pain au levain</title>
|
||||
<link>http://www.redzuurdesem.be/pain-au-levain/</link>
|
||||
<link>https://redzuurdesem.be/pain-au-levain/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 19:57:00 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-au-levain/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-au-levain/</guid>
|
||||
<description>[][1]A &#8220;bâtard en levain&#8221;, with an exceptional crust. What could possibly be a better introduction than a closeup of a bâtard with a nice &#8220;ear&#8220;, inviting you to tear up and feast upon? French country bread is so rewarding and so easy to make, it&#8217;s a shame I did not try something like this before! Although my daily bread is inspired by Vermont Sourdough and Pain au Levain recipes from Mr.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>80% wholerye with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 12:22:32 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<description>[][1]Chew away! My 70% wholerye attempt did not turn out to be very disappointing for the first try &#8211; read more about it here. Mr. Hamelman provides a second healthy and earthy rye recipe in his book, but this time with 20% high gluten flour and a soaker of boiling rye flour instead of chopped rye flakes. The previous loaf had to be baked in a tin, this one could be (barely) shaped into a loose boule.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken met zuurdesem: een samenvatting</title>
|
||||
<link>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<link>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<pubDate>Fri, 13 Jul 2012 07:12:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<description>Brood bakken is niet moeilijk. Het vereist enkel basis ingrediënten (water, bloem, zout) en geduld. Dat laatste is het meest uitdagende aspect.
|
||||
Los van dat zijn er enkele basisstappen waar elk brood door gaat, onafhankelijk van het recept of van uw bloem type. Ik wil bij deze graag een snelle samenvatting geven rond bakken met zuurdesem. Eens je bekent bent met deze basisprincipes kan je makkelijk je eigen recept creëren en er een eigen stijl aan geven.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Baking your daily bread</title>
|
||||
<link>http://www.redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<link>https://redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<pubDate>Sun, 08 Jul 2012 11:08:34 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<description>The possibilities with bread baking are endless. If you&#8217;re starting with baking or you&#8217;d like to experment with it for a while, like I do, it&#8217;s usually a good idea to stick with one basic formula and extend from there. That way, you can more easily compare the results and you get to learn one way of bread baking very well. This one formula you&#8217;ll be baking regulary is called &#8220;your daily bread&#8220;.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>70% wholerye bread with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 19:10:20 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<description>Using a pullman tin Baking bread with wholerye flour is not that simple. Rye does not have any gluten at all and it absorbs a lot more water than (whole)wheat flour. It does have a nice fruity/earthy taste and it&#8217;s especially loved in Germany and Eastern Europe.
|
||||
For this recipe, I baked the bread in a &#8220;pullman tin&#8221; &#8211; wich is essentially just a rectangular bread form without lid (as pullman bread is usually baked with lid attached).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Pain à l’ancienne</title>
|
||||
<link>http://www.redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<link>https://redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 18:28:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<description>Pain à l&#8217;ancienne It&#8217;s summer and we&#8217;re organising a small party &#8211; what&#8217;s the obvious choice for food? Right, BBQ. What&#8217;s the obvious choice for bread accompanied by a nice BBQ? Right! Baguettes! But this wouldn&#8217;t be savesourdough without sourdough, so instead of baking the classic baguettes, I created my own formula based on Mr. Hamleman&#8217;s &#8220;Pain au levain with whole wheat&#8221;.A crumb shot of the sliced (misformed) &#8220;baguettes&#8221;</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Vermont Style Sourdough</title>
|
||||
<link>http://www.redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:23:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<description>Vermont Sourdough This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>baking a miche</title>
|
||||
<link>http://www.redzuurdesem.be/baking-a-miche/</link>
|
||||
<link>https://redzuurdesem.be/baking-a-miche/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:19:51 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-a-miche/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-a-miche/</guid>
|
||||
<description>Big round and very tasty breads If you look up the word &#8220;miche (bread)&#8221; in wikipedia, you end up in the &#8220;pain de campagne&#8221; french country bread page. A miche is a big round (boule) sourdough bread &#8211; and with big, we mean 2kg or more.
|
||||
The bakery &#8220;Poilâne&#8221; in Paris, France made miche breads extremely popular (within the breadnut circle that is). A miche is normally made using sifted wholewheat flour at 90% &#8211; this is called high extraction flour.</description>
|
||||
</item>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.39" />
|
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<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Is het ene brood wel gezonder dan het andere? :: Red Zuurdesem</title>
|
||||
|
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<link href="/css/theme-green.css?1524298353" rel="stylesheet">
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<link href="/css/theme-green.css?1532506739" rel="stylesheet">
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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|
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<style type="text/css">
|
||||
:root #header + #content > #left > #rlblock_left{
|
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|
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@ -32,7 +32,66 @@
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|
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|
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|
||||
<meta name="description" content="Populaire gezondheidscoaches durven al eens beweren dat het eten van brood niet altijd even gezond is. De kans is groot dat ze gelijk hebben. Maar die uitspraak wordt nooit echt genuanceerd en brood wordt snel afgeschreven als een dikmaker of een darmklachten veroorzaker. Veel hangt af van het type brood en van de secundaire ingrediënten zoals vetten, gist en verbeteraars.
|
||||
Laten we eens even kijken naar tarwe, het meest gebruikte graan om brood te bakken.">
|
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|
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|
||||
|
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|
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|
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|
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|
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|
||||
<meta property="article:published_time" content="2016-11-27 10:09:29 +0000 +0000" />
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"description" : "Populaire gezondheidscoaches durven al eens beweren dat het eten van brood niet altijd even gezond is. De kans is groot dat ze gelijk hebben. Maar die uitspraak wordt nooit echt genuanceerd en brood wordt snel afgeschreven als een dikmaker of een darmklachten veroorzaker. Veel hangt af van het type brood en van de secundaire ingrediënten zoals vetten, gist en verbeteraars.
|
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Laten we eens even kijken naar tarwe, het meest gebruikte graan om brood te bakken.",
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|
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@ -12,19 +12,19 @@
|
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<title> :: Red Zuurdesem</title>
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@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>20/04/2018</strong>
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@ -2,21 +2,23 @@
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<title>Red Zuurdesem</title>
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<link>http://www.redzuurdesem.be/leren/</link>
|
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<link>https://redzuurdesem.be/leren/</link>
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<language>en-us</language>
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<item>
|
||||
<title>1/2016 – Verrijkt deeg in broodbak machine</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
|
||||
<link>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</link>
|
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<pubDate>Tue, 05 Jan 2016 20:36:28 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/12016-verrijkt-deeg-in-broodbak-machine/</guid>
|
||||
<description>Verrijkt deeg in broodbak machine Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we dat klusje zeer makkelijk aan het broodbak machine over laten. De kneedprogramma&#8217;s zijn meestal redelijk lang en overkneden is zo goed als onmogelijk met een kleine kneedhaak.
|
||||
&#8220;Overkneden&#8221; betekent dat je met een snelle kneder, zoals een spiraalkneder, het deeg helemaal &#8220;stuk&#8221; kan kneden door er té veel gluten in te brengen.</description>
|
||||
|
|
@ -24,10 +26,10 @@ Aangezien dit type deeg zeer goed en evenredig gekneed moet worden, kunnen we da
|
|||
|
||||
<item>
|
||||
<title>1/2016 – Alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/12016-alternatief-recept/</link>
|
||||
<pubDate>Tue, 05 Jan 2016 20:33:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
Het origineel recept werkt ook heel goed om sandwiches te maken. Je hoeft zelfs niet de rozijnen weg te laten als je dat liever hebt. De procedure om sandwiches te maken is exact hetzelfde, behalve het vormen rond de marsepein.
|
||||
Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60gr per deegbolletje af.</description>
|
||||
|
|
@ -35,10 +37,10 @@ Vormen van sandwiches Bij het vormen van het deeg, na de eerste rijs, weeg je 60
|
|||
|
||||
<item>
|
||||
<title>1/2016 – verrijkt deeg</title>
|
||||
<link>http://www.redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<link>https://redzuurdesem.be/12016-verrijkt-deeg/</link>
|
||||
<pubDate>Sun, 03 Jan 2016 11:29:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12016-verrijkt-deeg/</guid>
|
||||
<description>Thema verrijkt deeg met marsepein, ideaal bij kerst of pasen!
|
||||
Brood bakken kan je op zoveel verschillende manieren. Ondertussen weet je ongetwijfeld hoe je met enkel water, bloem, zout en een of andere manier van gist (hetzij bakkersgist, hetzij zuurdesem) een lekker brood kan bakken. Variëren kan door te spelen met de hoeveelheden, of met het type van bloem.
|
||||
Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211; dan noemen we dat verrijkt deeg.</description>
|
||||
|
|
@ -46,89 +48,89 @@ Het kan echter ook door extra&#8217;s toe te voegen aan je deeg &#8211;
|
|||
|
||||
<item>
|
||||
<title>10/2015 – hybride degen</title>
|
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<link>http://www.redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<link>https://redzuurdesem.be/102015-hybride-degen/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:48:15 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/102015-hybride-degen/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/102015-hybride-degen/</guid>
|
||||
<description>Thema Het gebakken resultaat
|
||||
Ik hoor mensen vaak zeggen &#8220;werken met zuurdesem kost mij te veel tijd, ik moet te lang wachten, dat is toch jammer&#8230;&#8221; &#8211; en ze hebben niet ongelijk. Voor wat hoort wat, zeker als je smaakbommen wilt maken zoals het uitgesteld bakken recept. Gelukkig genoeg voor die mensen die niet graag té lang met hun deeg willen bezig zijn, is er in de bakwereld ook een grijze zone.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – gist en desem in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:47:56 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-gist-en-desem-in-bakmachine/</guid>
|
||||
<description>In je broodbakmachine&#8230; De manier van werken voor deze Desem Doos is ideaal voor je broodbakmachine. Je kan werken op dezelfde manier als je altijd al werkt met je machine &#8211; je voegt enkel als leuk extraatje het desem voordeeg toe net voor het kneedproces begint en klaar is kees! Het hoofdrecept vereist geen enkele aanpassing, lees dit dus eerst zorgvuldig na.
|
||||
Voor de volledigheid is hier het recept nog eens:</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>10/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/102015-alternatief-recept/</link>
|
||||
<pubDate>Sat, 24 Oct 2015 14:46:36 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/102015-alternatief-recept/</guid>
|
||||
<description>Alternatief recept Gelieve eerst het origineel recept zeer aandachtig te bestuderen.
|
||||
In plaats van een combinatie van zuurdesem en bakkersgist te gebruiken, kunnen we ook een voordeeg maken met enkel gist. Deze manier van werken wordt heel veel gebruikt om baguettes te maken in Frankrijk: een voordeeg geeft veel smaak maar houdt de korst toch licht en knapperig, en het kruim luchtig en fluffy. Baguettes met zuurdesem zijn minstens even smakelijk maar geven een ander mondgevoel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – rogge in bakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<link>https://redzuurdesem.be/82015-rogge-in-bakmachine/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:18:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-rogge-in-bakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over bakken met volkoren rogge in een cakevorm, de technieken en het recept zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/82015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 30 Aug 2015 09:17:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-alternatief-recept/</guid>
|
||||
<description>Het een beetje complexer maken&#8230; Dit alternatief recept geef ik mee voor de goede student die graag wat experimenteert met iets complexere materie. In plaats van alles eenvoudigweg één keer te laten rijzen zoals in het hoofdrecept, gaan we hier in 3 verschillende stappen werken. Elke stap heeft zijn eigen karakteristieken: één keer een nat deeg, één keer een droog deeg en één keer de &#8220;ideale&#8221; temperatuur.
|
||||
Elke keer wens je net iets anders te bereiken: de eerste keer melkzuur bacteriëren laten vermenigvuldigen, de tweede keer azijnzuur bacteriën en de derde keer je einddeeg laten fermenteren op de gewenste hydratatie.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>8/2015 – volkoren rogge</title>
|
||||
<link>http://www.redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<link>https://redzuurdesem.be/82015-volkoren-rogge/</link>
|
||||
<pubDate>Thu, 20 Aug 2015 09:44:31 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/82015-volkoren-rogge/</guid>
|
||||
<description>Thema Een typisch &#8220;Duits&#8221; of Zweeds brood bestaat uit niet veel meer dan roggemeel (volkoren, in verschillende soorten en grofheden gemalen), water en zout. Dit heeft een hele speciale smaak omdat meestal een Duits voordeeg tot 24h gefermenteerd wordt, wat betekent dat er meer azijnzuur dan melkzuur bacteriën aanwezig zijn. Dit geeft de &#8220;zure&#8221; smaak die sommige mensen niet graag hebben, maar sommigen dan weer wel.
|
||||
Je kan zelf beslissen hoe zuur je je brood wenst te maken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – boekweit en broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</link>
|
||||
<pubDate>Thu, 09 Jul 2015 18:27:15 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-boekweit-en-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over alternatief recept met boekweit zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – pannenkoeken feest</title>
|
||||
<link>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<link>https://redzuurdesem.be/62015-pannenkoeken-feest/</link>
|
||||
<pubDate>Sat, 20 Jun 2015 08:19:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-pannenkoeken-feest/</guid>
|
||||
<description>Wie houdt er nu niet van pannenkoeken? Of je ze nu graag met confituur of stroop of suiker besmeert, of je ze nu graag hartig met zachte kaas en zalm of zoet met chocolade hebt, iedereen kan zich wel vinden met een pannenkoek op het juiste moment. Pannenkoeken zijn ook super eenvoudig te maken: maak een heel nat &#8220;deeg&#8221; (in verhouding meer vocht dan bloem), voeg al dan niet extra&#8217;s toe zoals een ei en kruiden, en voeg al dan niet een rijsmiddel toe zoals bicarbonaat (chemisch) of gist (natuurlijk).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>6/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/62015-alternatief-recept/</link>
|
||||
<pubDate>Mon, 08 Jun 2015 18:51:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/62015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: boekweit brood sneetjes boekweit brood
|
||||
Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken als toevoeging in een klassiek brooddeeg. Hiermee zet ik expres het woord _granen_ in schuine letters omdat niet alle _granen_ échte granen zijn. Bekijk het volgende lijstje eens:
|
||||
boekweit tarwe quinoa amaranth spelt haver rogge Welke granen zijn échte granen? Enkel tarwe, spelt en rogge zijn dat. Durum, semolina, &#8230; zijn harde tarwe, en oergranen zijn voorouders van tarwe.</description>
|
||||
|
|
@ -136,10 +138,10 @@ Het is altijd leuk om &#8220;alternatieve&#8221; _granen_ te gebruiken
|
|||
|
||||
<item>
|
||||
<title>4/2015 – alternatief recept</title>
|
||||
<link>http://www.redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<link>https://redzuurdesem.be/42015-alternatief-recept/</link>
|
||||
<pubDate>Sun, 26 Apr 2015 20:17:52 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-alternatief-recept/</guid>
|
||||
<description>Het alternatief: super licht &amp; zoet-zuur Doorsnede van het gebakken brood
|
||||
Zeer belangrijk: bestudeer eerst het &#8220;hoofdrecept artikel&#8221; voor uitgesteld bakken!
|
||||
Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de principes van uitgesteld bakken wenst toe te passen? Geen probleem, in dat geval kan je het recept lichtjes aanpassen en een zeer licht en smakelijk brood maken dat veel te snel weggewerkt zal worden vanwege de geweldige smaak.</description>
|
||||
|
|
@ -147,49 +149,49 @@ Wat als je een lichter brood wil bakken dan half volkoren, en toch nog de princi
|
|||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken met het broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:14:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken-met-het-broodbakmachine/</guid>
|
||||
<description>Lees eerst het uitgebreid artikel over uitgesteld bakken zonder het broodbakmachine, de technieken zijn hetzelfde.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt. Je kan in het begin van het kneedproces bij een broodbakmachine ook nog wel wat water toevoegen als het te droog blijkt te zijn, maar daar houdt het dan ook mee op.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>4/2015 – uitgesteld bakken</title>
|
||||
<link>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<link>https://redzuurdesem.be/42015-uitgesteld-bakken/</link>
|
||||
<pubDate>Sat, 18 Apr 2015 07:12:10 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/42015-uitgesteld-bakken/</guid>
|
||||
<description>Thema Een typisch &#8220;Frans&#8221; boerenbrood is meestal een mengeling van tarwebloem een een beetje tarwemeel of roggemeel, afhankelijk van bakker tot bakker. Het idee is dat vroeger op het veld bij het oogsten soms rogge samen met tarwe gewonnen werd en er zo een lichte mengeling ontstaat. Tegenwoordig mengt iedere bakker zijn eigen variant en is het héél moeilijk om een Frans brood te vergelijken met een ander brood. De namen zijn meer fantasiën van bakkers geworden, dan een zekerheid van bepaalde ingrediënten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – alternatief rogge recept</title>
|
||||
<link>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<link>https://redzuurdesem.be/12015-alternatief-rogge-recept/</link>
|
||||
<pubDate>Thu, 29 Jan 2015 19:43:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-alternatief-rogge-recept/</guid>
|
||||
<description>Basisrecept: 1/2015 &#8211; rogge zaden brood
|
||||
Geen zin in zaadjes? Het hoofdrecept (zie link bovenaan) kan uiteraard ook gebruikt worden om een licht roggebrood te bakken, zonder de zaden en de haver. Misschien ben je allergisch aan lijnzaad, of je heb gewoon geen zin in zoveel zaden, of wil je verschillende recepten proberen. In ieder geval heeft dit brood minstens even veel smaak en rijpt het effectief met de tijd mee: het brood is op zijn best 2 dagen na het bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>1/2015 – rogge zaden met broodbakmachine</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</link>
|
||||
<pubDate>Sun, 25 Jan 2015 09:54:09 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-met-broodbakmachine/</guid>
|
||||
<description>Met het broodbakmachine In tegenstelling tot het hoofdrecept zonder broodbakmachine, kunnen we niet zoveel water gebruiken. Dit komt omdat een broodbakmachine ontworpen is om binnen een bepaalde tijdsspanne een gebakken brood af te kunnen leveren. En die tijdsspanne is helaas veel te kort om een redelijk &#8220;nat&#8221; deeg goed te kunnen doorbakken.
|
||||
Ik raad iedereen aan om eerst het hoofdrecept zonder broodbakmachine te proberen, op die manier heb jij controle over alles wat er gebeurt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -198,20 +200,20 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>1/2015 – Rogge zaden brood</title>
|
||||
<link>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<link>https://redzuurdesem.be/12015-rogge-zaden-brood/</link>
|
||||
<pubDate>Mon, 12 Jan 2015 19:26:54 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/12015-rogge-zaden-brood/</guid>
|
||||
<description>Thema Laten we een zadenbrood bakken. Een rogge-zadenbrood om precies te zijn &#8211; twee dingen die zoals we zullen zien een uitdaging zijn voor de zwaartekracht van een brood. De meegeleverde rogge is volkoren rogge, dat wil zeggen dat er niets is gezeefd na het maalproces: alle essentiële voedingswaarden zitten nog in het meel.Dat wil ook zeggen dat het veel water opneemt, net als de zaadjes.
|
||||
Doel: leren werken met:</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Hoe onderhoud ik mijn desem</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<link>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</link>
|
||||
<pubDate>Sun, 04 Jan 2015 16:12:02 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</guid>
|
||||
<description>Ik heb een desem starter&#8230; En nu? Proficiat met je nieuwe zoon of dochter! Draag er goed zorg voor, en je brood zal super goed rijzen in de oven en enorm lekker smaken. Maar verwaarloos het niet, of je brood zal plat blijven, zo vast als een baksteen, en helemaal zonder smaak&#8230; Het vereist dus wel wat discipline, maar eens je de routine gevonden hebt om je desem te onderhouden, valt dit heel goed mee.</description>
|
||||
</item>
|
||||
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
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|
||||
<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Maak zelf een rijskast of incubatie ruimte :: Red Zuurdesem</title>
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|
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<title>Brood maken van croissant deeg :: Red Zuurdesem</title>
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<meta name="description" content="[][1]A “bâtard en levain”, with an exceptional crust. What could possibly be a better introduction than a closeup of a bâtard with a nice “ear“, inviting you to tear up and feast upon? French country bread is so rewarding and so easy to make, it’s a shame I did not try something like this before! Although my daily bread is inspired by Vermont Sourdough and Pain au Levain recipes from Mr.">
|
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||||
|
||||
|
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@ -12,19 +12,19 @@
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<title>Pane di Altamura :: Red Zuurdesem</title>
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<meta name="description" content="[][1]helder en zonnig met durum tarwe Italiaanse zonneschijn: durm tarwe gebruiken Pane di Altamura is een van die speciale broden die regio gebonden is – het heeft een speciale status verdiend binnen (en buiten) Italië. Volgens Wikipedia (EN):
|
||||
Pane di Altamura(Turkish: Vakfıkebir bread) is a type of bread made from durum flour from the Altamura, area in theProvincia di Bari in the Puglia region of Italy.
|
||||
In 2003 _Pane di Altamura_ was granted PDO status within Europe.">
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|
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@ -47,11 +108,15 @@ Laatst gewijzigd: <strong>05/08/2013</strong>
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@ -2527,20 +2592,20 @@ Het brood had een eerste rijs van 3 uur gekregen @ 27°C (Jup het was hier versc
|
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@ -47,11 +100,15 @@ Laatst gewijzigd: <strong>20/04/2018</strong>
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<item>
|
||||
<title>Soms zit het ook al eens tegen</title>
|
||||
<link>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</link>
|
||||
<link>https://redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</link>
|
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<pubDate>Fri, 26 Jan 2018 09:48:27 +0000</pubDate>
|
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|
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<guid>http://www.redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/soms-zit-het-ook-al-eens-tegen/</guid>
|
||||
<description>Er zijn al eens van die momenten die erg kunnen tegen zitten.
|
||||
Je kent dat wel, moeilijk uit bed kunnen en tegen een stroom van onverwachte of ongewilde zaken stoten de rest van de dag die het alleen nog maar erger maken. De koffie is net op en het apparaat hapert, de file duurt langer dan gewoonlijk en je computer crasht voordat je dat belangrijk document bewaarde. Zo&#8217;n dag noemt men ook wel een baaldag.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Is het ene brood wel gezonder dan het andere?</title>
|
||||
<link>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<link>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</link>
|
||||
<pubDate>Sun, 27 Nov 2016 10:09:29 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/is-het-ene-brood-wel-gezonder-dan-het-andere/</guid>
|
||||
<description>Populaire gezondheidscoaches durven al eens beweren dat het eten van brood niet altijd even gezond is. De kans is groot dat ze gelijk hebben. Maar die uitspraak wordt nooit echt genuanceerd en brood wordt snel afgeschreven als een dikmaker of een darmklachten veroorzaker. Veel hangt af van het type brood en van de secundaire ingrediënten zoals vetten, gist en verbeteraars.
|
||||
Laten we eens even kijken naar tarwe, het meest gebruikte graan om brood te bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Top restaurants op zoek naar smaak in brood</title>
|
||||
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|
||||
<link>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</link>
|
||||
<pubDate>Sun, 14 Feb 2016 15:48:04 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/top-restaurants-op-zoek-naar-smaak-in-brood/</guid>
|
||||
<description>Bij te veel restaurants wordt al eens een &#8220;broodje&#8221;, stuk stokbrood of snee boerenbrood geserveerd, waarvan het zicht en de smaak een beetje afbreuk doet aan het eigenlijk gerecht. Wie wil er nu een afgebakken diepvries baguette bij zijn pasta eten, of een plat te zacht hamburger broodje voorgeschoteld krijgen, in de duurdere restaurants waar ook wat verwachtingen aan gekoppeld zijn? Dan kan je evengoed zelf koken, toch?
|
||||
Gelukkig genoeg zijn een aantal zaken zelf volop bezig met brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Maak zelf een rijskast of incubatie ruimte</title>
|
||||
<link>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<link>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</link>
|
||||
<pubDate>Wed, 24 Jun 2015 19:35:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
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<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/maak-zelf-een-rijskast-of-incubatie-ruimte/</guid>
|
||||
<description>Zoals je ondertussen in andere artikels op deze website al gelezen hebt, rijst brood met zuurdesem optimaal rond de 24°C. Deze temperatuur is moelijk om constant te houden in een gewone keuken &#8211; je kan de temperatuur van bloem en water initiëel wel exact bepalen maar het gaat onherroepelijk afkoelen. Hoe groter de massa, hoe trager, en de meeste mensen bakken maar één of twee broden tegelijk.
|
||||
Een mogelijke oplossing is het deeg op &#8220;een warme plek&#8221; zetten, zoals zoveel kookboeken aangeven.</description>
|
||||
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|
||||
|
||||
<item>
|
||||
<title>Brood bak boeken: welk exemplaar kopen? (1)</title>
|
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|
||||
<link>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</link>
|
||||
<pubDate>Wed, 11 Mar 2015 19:27:36 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
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<guid>https://redzuurdesem.be/brood-bak-boeken-welk-exemplaar-kopen-1/</guid>
|
||||
<description>Bakboeken &#8211; er zijn ondertussen talloze vormen en exemplaren beschikbaar. Vroeger vond je veel algemene bakboeken waar enkele hoofdstukken over brood geschreven werd, maar eigenlijk het merendeel van het boek gespendeerd werd aan cakes, beslagen en taarten. Dat is echter verleden tijd; als je een beetje zoekt op websites zoals amazon.com of goodreads.com kan je een hele hoop gespecialiseerde broodbakboeken vinden, zowel van bekende (meestal Amerikaanse) bakkers als van minder bekende auteurs.</description>
|
||||
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|
||||
|
||||
<item>
|
||||
<title>Zuurdesem en broodbakmachines: doenbaar?</title>
|
||||
<link>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<link>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</link>
|
||||
<pubDate>Mon, 26 Jan 2015 19:09:17 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/zuurdesem-en-broodbakmachines-doenbaar/</guid>
|
||||
<description>Van plan om te bakken met een broodbakmachine? Leer werken met desem in een broodbakmachine via een thuiscursus van de Desem Doos!
|
||||
Hoe werkt een broodbakmachine? Er zijn verschillende types van broodbakmachines beschikbaar: grote kneedhaken, verschillende kneedhaken, kleine of grote bakblikken, met of zonder een openklapbaar luik voor krenten en zaden, en zo voort. Toch werken ze allemaal ongeveer op dezelfde manier, en als we serieus willen beginnen met brood bakken, zullen we ons moeten bewust zijn van elke eigenschap teneinde deze optimaal te kunnen gebruiken.</description>
|
||||
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|
||||
|
||||
<item>
|
||||
<title>Hoe gebruik en lees ik een recept?</title>
|
||||
<link>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<link>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</link>
|
||||
<pubDate>Sat, 24 Jan 2015 13:32:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</guid>
|
||||
<description>Even wat uitleg over bakkers percentages. Wat is dat precies? Een voorbeeld:
|
||||
50% tarwebloem 50% roggemeel 30% voordeeg/desem @ 150% hydratatie 70% water Deze typische structuur om hoeveelheden uit te drukken zal je overal terug vinden wanneer je zoekt naar bakrecepten in de professionele wereld. Dit noemt men ook wel &#8220;bakkers percentages&#8220;.
|
||||
Wat bekekenen deze percentages nu precies, hoe reken je een recept uit?
|
||||
|
|
@ -84,46 +86,46 @@ Bloem De totale som van alle bloemsoorten moet altijd 100% zijn.</description>
|
|||
|
||||
<item>
|
||||
<title>Een gedroogde desem experiment</title>
|
||||
<link>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<link>https://redzuurdesem.be/een-gedroogde-desem-experiment/</link>
|
||||
<pubDate>Mon, 27 Oct 2014 07:45:26 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/een-gedroogde-desem-experiment/</guid>
|
||||
<description>Blijkbaar wordt gedroogde desem veel in Duitse bakkerijen gebruikt om smaak toe te voegen in brood, omdat veel bakkers te lui geworden zijn om het hele zuurdesem proces door te lopen &#8211; time is money, uiteraard. Je kan tegenwoordig van die gedroogde desems kopen in potjes of zakjes in supermarkten &#8211; ik heb het zelfs al te koop gezien bij maalderijen in Limburg. Zodra ik het woord &#8220;desem&#8221; in de beschrijving van eender welk product lees, is mijn interesse gewekt, dus kocht ik er en paar om ze vergelijken in een bakexperimentje.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood eten op vakantie in Frankrijk</title>
|
||||
<link>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<link>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</link>
|
||||
<pubDate>Wed, 15 Oct 2014 18:50:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</guid>
|
||||
<description>Enkele maanden geleden zijn wij op vakantie geweest in Frankrijk. Heerlijk toch, omgeven worden door veel kwalitatief betere bakkerijen, zou je denken? Dat is niet altijd het geval, kwam ik te weten. Het hangt heel erg van regio tot regio af; in meer bevolkte gebieden zijn er zelfs slechtere stokbroden te vinden dan de lokale bakker in een &#8220;boerengat&#8221; die de stiel misschien nog geleerd heeft van zijn grootvader. Het is ook moeilijk om als toerist te oordelen over de kwaliteit van een hele bakkerij door er bijvoorbeeld maar één brood van te kopen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken in een openluchtmuseum</title>
|
||||
<link>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<link>https://redzuurdesem.be/baking-in-an-open-air-museum/</link>
|
||||
<pubDate>Mon, 24 Feb 2014 19:16:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-in-an-open-air-museum/</guid>
|
||||
<description>[][1]Demonstraties zuurdesem bakken! Vorig jaar in de zomer heb ik de kans gehad om in een openluchtmuseum enkele dagen zuurdesem brood te bakken &#8211; bij . Het merendeel van de bouwwerken dateren van de 17e tot eind 19e eeuw, maar het bakhuis is ouder. Ik had daarvoor nog nooit met een houtoven gewerkt dus ik was erg nieuwschierig en kon niet wachten om te beginnen. Die dagen werden er in Bokrijk een hoop speciale evenementen georganiseerd, inclusief die waar ik deel van uitmaakte &#8211; een heuse demonstratie zuurdesem brood bakken.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Tips bij het bakken met rogge</title>
|
||||
<link>http://www.redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<link>https://redzuurdesem.be/tips-on-baking-with-rye/</link>
|
||||
<pubDate>Sun, 10 Nov 2013 19:47:19 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/tips-on-baking-with-rye/</guid>
|
||||
<description>Bakken met (volkoren) rogge bloem is altijd een beetje een uitdaging geweest voor mij. Ik hou van de intense smaak van een donker stukje rogge desem brood, en na het eten van twee stukken heb je meestal meer dan voldoende op. Het is heel spijtig dat er in België bijna nergens meer intensief met rogge gebakken wordt &#8211; een goed roggebrood vinden vereist een bezoekje naar Duitsland. Zelfs als amateur bakker is het moeilijk om roggebloem vast te krijgen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Pane di Altamura</title>
|
||||
<link>http://www.redzuurdesem.be/pane-di-altamura/</link>
|
||||
<link>https://redzuurdesem.be/pane-di-altamura/</link>
|
||||
<pubDate>Mon, 05 Aug 2013 18:43:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pane-di-altamura/</guid>
|
||||
<description>[][1]helder en zonnig met durum tarwe Italiaanse zonneschijn: durm tarwe gebruiken Pane di Altamura is een van die speciale broden die regio gebonden is &#8211; het heeft een speciale status verdiend binnen (en buiten) Italië. Volgens Wikipedia (EN):
|
||||
Pane di Altamura(Turkish: Vakfıkebir bread) is a type of bread made from durum flour from the Altamura, area in theProvincia di Bari in the Puglia region of Italy.
|
||||
In 2003 _Pane di Altamura_ was granted PDO status within Europe.</description>
|
||||
|
|
@ -131,102 +133,102 @@ In 2003 _Pane di Altamura_ was granted PDO status within Europe.</descripti
|
|||
|
||||
<item>
|
||||
<title>Makkelijkste brood ooit: zuurdesem pita</title>
|
||||
<link>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<link>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</link>
|
||||
<pubDate>Mon, 08 Jul 2013 20:22:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</guid>
|
||||
<description>[][1]Warm pita brood gevuld met groenten Het gemakkelijkste ooit: maak voordeeg. KLAAR. Soms zijn we een beetje lui. We houden van op voorhand te plannen, maar we zijn nog altijd lui. Dit recept is voor die persoon: je moet nog altijd 24 uur op voorhand plannen, maar daarna is het heel simpel: oven voorverwarmen, stukjes deeg van het voordeeg plukken en in pannekoeken vormpjes duwen en in de oven smijten.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem zoetigheden: wafels en pannekoeken</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</link>
|
||||
<pubDate>Sun, 09 Jun 2013 13:41:58 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</guid>
|
||||
<description>[][1]Een hoopje wafels Wat je ook doet na het bakken van zuurdesem brood, gooi geen overschotjes van je desem weg! Het gefermenteerd deeg is van onschatbare waarde als je wat ad-hoc zoetig bakken leuk vindt. Het kan direct omgetoverd worden in pannekoeken, of je kan er met een nachtje fermenteren heerlijke wafels van maken. De luchtige textuur van een Brusselse Wafel past perfect bij de typische &#8220;gaatjes&#8221; van de wilde bacteriën van zuurdesem.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Aardappel focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/country-potato-focaccia/</link>
|
||||
<pubDate>Sun, 05 May 2013 19:13:44 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/country-potato-focaccia/</guid>
|
||||
<description>[][1]een paar stukken aardappel focaccia Hoe veelzijdig kan een brood recept zijn? Volgens Chad Robertson&#8217;s &#8220;Tartine Bread&#8221; boek, heel veelzijdig. Goed brooddeeg kan in geen tijd omgetoverd worden tot een pizza, een focaccia, of zelfs een croissant (met minimale aanpassingen ook een baguette). Hoe meer ik Tartine&#8217;s &#8220;basic country sourdough&#8221; recept probeer, hoe meer ik verliefd word op het hoge hydratatie niveau (nat, zacht deeg) en de lange fermenteer tijd (supervolle smaak).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Brood maken van croissant deeg</title>
|
||||
<link>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<link>https://redzuurdesem.be/making-bread-from-croissant-dough/</link>
|
||||
<pubDate>Thu, 11 Apr 2013 20:04:13 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/making-bread-from-croissant-dough/</guid>
|
||||
<description>Hoe ik per ongeluk brood gebakken heb met croissant deeg&#8230; Het vorige zuurdesem croissant recept van Local Breads was heel lekker maar mijn recente kopie van het boek &#8220;Tartine Bread&#8221; heeft ook een interessant recept voor zuurdesem croissants met een poolish, desem en nog eens extra gedroogde gist. Het gebruikt eveneens 40% ongezoute boter om te lamineren maar bevat meer suiker in het deeg zelf dan het ander recept. Het vreemde aan dit croissant recept is dat het vraagt voor fermentatie voordat het lamineren start, buiten de frigo, zodat het extra luchtig wordt.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Verrijkt paasbrood</title>
|
||||
<link>http://www.redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<link>https://redzuurdesem.be/enriched-easter-bread/</link>
|
||||
<pubDate>Mon, 01 Apr 2013 18:56:07 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/enriched-easter-bread/</guid>
|
||||
<description>Vrolijk pasen met dit verrijkt paasbrood! Happy easter! Onze collega&#8217;s bij The Weekend Bakery hebben een leuk ogend kerststol recept gepost dat ik vergeten ben tijdens de drukke kerst- en nieuwjaarsperiode. Maar niet getreurd, in onze regio hebben we ook een speciaal fruitig paasbrood voor de paas dagen. Het bevat een hoop gedroogde vruchten en is &#8220;fruity&#8221; door de aanwezigheid van citrusschillen.
|
||||
Sinds het recept dat ik gebruikt heb ongeveer hetzelfde is als dat van the weekend bakery zal ik het niet herhalen hier.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Je brood juist insnijden</title>
|
||||
<link>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<link>https://redzuurdesem.be/correctly-scoring-your-loaf/</link>
|
||||
<pubDate>Fri, 22 Mar 2013 21:29:24 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/correctly-scoring-your-loaf/</guid>
|
||||
<description>Het belang van je brood insnijden Een van mijn favoriete recepten voor brood bakken vanuit een bakboek moet wel Mr. Hamelman&#8217;s &#8220;Vermont Sourdough&#8221; zijn. Ik bak regelmatig volkoren zuurdesem broden, inclusief relatief zure rogge broodjes. Er is dan altijd een tijd dat ik een drang heb naar iets zoet, iets vol met gaatjes en iets traditioneel. Dat heeft enorm veel namen tegenwoordig, van &#8220;landelijk brood&#8221; tot &#8220;pain de campagne&#8221; of &#8220;boerenbrood&#8220;.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zonnebloempit rogge desem</title>
|
||||
<link>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</link>
|
||||
<pubDate>Sun, 17 Feb 2013 21:11:18 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</guid>
|
||||
<description>Het is nog altijd koud hier in België, en de vogeltjes zijn hun buikjes nog altijd aan het vol eten aan de oneindige hoeveelheid zaadjes die wij hun voeren. Toen ik ze voerde vroeg ik me af waarom we eigenlijk deze lekkere zaadjes weggeven en die vogels lui laten worden? Waarom kunnen we dit zelf niet opeten? Niet enkel getoost op salades maar ook verwerkt in een goed zuurdesem brood deeg.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Dreikornbrot</title>
|
||||
<link>http://www.redzuurdesem.be/dreikornbrot/</link>
|
||||
<link>https://redzuurdesem.be/dreikornbrot/</link>
|
||||
<pubDate>Sun, 27 Jan 2013 19:12:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/dreikornbrot/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/dreikornbrot/</guid>
|
||||
<description>Duits driegranen brood &#8211; &#8220;Dreikornbrot&#8221; Dreikornbrot, vers gebakken.
|
||||
Waarom is deze driegranen variant zo typisch &#8220;Duits&#8221;? Omdat dit zuurdesem brood gemaakt is met een rogge desem starter die lang heeft gefermenteerd (tot 24 uur op kamertemperatuur) voor de lekker zuurdere smaak die dan los komt. Het is geen super zwaar rogge brood en kan nog goed in de oven rijzen. De lijn- sesam en zonnebloemzaadjes maken het kleurrijk en smakelijk maar zorgen natuurlijk voor extra gewicht waardoor de structuur iets minder open is.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zuurdesem Croissants</title>
|
||||
<link>http://www.redzuurdesem.be/sourdough-croissants/</link>
|
||||
<link>https://redzuurdesem.be/sourdough-croissants/</link>
|
||||
<pubDate>Thu, 03 Jan 2013 12:32:33 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sourdough-croissants/</guid>
|
||||
<description>[][1]Vers gebakken, goed vettig, jummy! Wat is er lekkerder dan een croissant met wat aardbeien confituur op een late zondar voormiddag? Ik moet het nog ontdekken. Natuurlijk moeten deze lekkerheden zelf worden gemaakt (en hiermee bedoelen we niet een croissant afbakken!). Aangezien we bij Save Sourdough het altijd over zuurdesem hebben, waarom proberen we dan niet eens zuurdesem bladerdeeg te maken? Het is zeker een uitdaging dus als je niet zo geduldig bent, zoek dan iemand die het bakken in uw plaats kan doen, want het is wel de moeite waard!</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Horst Bandel’s Pumpernickel</title>
|
||||
<link>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<link>https://redzuurdesem.be/horst-bandels-pumpernickel/</link>
|
||||
<pubDate>Thu, 13 Dec 2012 20:13:48 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/horst-bandels-pumpernickel/</guid>
|
||||
<description>[][1]grof volkoren roggebrood met belegen Brugse kaas Als enorm lang een broodje bakken op je verlanglijstje stond maar je tot nu toe geen recept hiervoor vond, zoek niet verder, die moet je eens geprobeerd hebben. Gegeven de bereidheid tot de juiste tijd en liefde hierin te steken natuurlijk! En hiermee bedoel ik niet enkel het bakken zelf. Pumpernickel brood is een zeer zwaar zwart volkoren rogge brood gebakken in een rechthoekige vorm, of &#8220;pullman pan&#8221;, met een gesloten deksel.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>volkoren rogge-tarwe combi</title>
|
||||
<link>http://www.redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<link>https://redzuurdesem.be/whole-rye-wheat-combi/</link>
|
||||
<pubDate>Fri, 07 Dec 2012 21:46:21 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/whole-rye-wheat-combi/</guid>
|
||||
<description>Dit is een variatie van Mr. Hamelman&#8217;s &#8220;volkoren rogge en volkoren tarwe zuurdesem brood&#8221;. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.Nog altijd tamelijk open voor een 50% volkoren broodje!
|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
|
|
@ -235,161 +237,161 @@ Formule Desem
|
|||
|
||||
<item>
|
||||
<title>Gedroogd desem terug activeren</title>
|
||||
<link>http://www.redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<link>https://redzuurdesem.be/reactivating-a-dried-starter/</link>
|
||||
<pubDate>Thu, 29 Nov 2012 18:49:28 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/reactivating-a-dried-starter/</guid>
|
||||
<description>Proficiat, je bent nu trotse eigenaar van enkele miljoenen diep slapende bacteriëren! Hoe kunnen we nu dit gedroogd desem terug wakker maken? Zuurdesem bestaat uit bloem &amp; water dat dagen lang gefermenteerd werd. Hierdoor kwamen de gistcellen die op de granen zitten tot leven en eten ze door de koolhydraten die in het bloem zitten.Zuurdesem starter in poeder vorm
|
||||
Stap 1: voeg water toe Het desem is gemaakt door keer op keer even veel water als bloem toe te voegen.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>De Grote Thuisbak</title>
|
||||
<link>http://www.redzuurdesem.be/homebaked/</link>
|
||||
<link>https://redzuurdesem.be/homebaked/</link>
|
||||
<pubDate>Sun, 18 Nov 2012 11:40:55 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/homebaked/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/homebaked/</guid>
|
||||
<description>[][1]De gebakken broden voor de wedstrijd Een lokaal bakevenement was georganiseerd door de stad Hasselt, waarin deelnemers *eender wat* konden bakken dat gemaakt was met lokale ingrediënten. Voor mij betekende dat natuurlijk zuurdesem broden bakken. Er waren 12 deelnemers in totaal, waarvan iedereen behalve mij zoetigheden gebakken hadden &#8211; van cakes tot muffins, enorm groot en lekker uitziende taarten en zo verder. De winnaar kreeg een kookworkshop voor twee personen gegeven door een bekende chef.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Zoet appel desem brood</title>
|
||||
<link>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<link>https://redzuurdesem.be/sweet-tasting-apple-desem/</link>
|
||||
<pubDate>Fri, 09 Nov 2012 20:03:06 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/sweet-tasting-apple-desem/</guid>
|
||||
<description>[][1]Veel gaatjes en appel stukken Doesn&#8217;t this look amazing? I&#8217;ve read great things about using &#8220;yeast water&#8221; at The Fresh Loaf which is basically _anything_ fermented with water. You can even use certain vegetables. Or tea. According to Wikipedia, tea combined with honey is a popular fermentation tool &#8211; something like Kefir and the like. You do know that yogurt is also made by slowly fermenting milk, right? The longer you ferment things, the more tasty they get (or the more &#8220;tang&#8221; they have, which might not appeal to everyone).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Flax seed levain with spelt</title>
|
||||
<link>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<link>https://redzuurdesem.be/flax-seed-levain-with-spelt/</link>
|
||||
<pubDate>Fri, 28 Sep 2012 17:55:59 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/flax-seed-levain-with-spelt/</guid>
|
||||
<description>[][1]Batards proofing on the couche. This is a slightly altered version from Mr. Leader&#8217;s &#8220;Local Breads&#8221; recipe called &#8220;pain au levain&#8221; but with flax seeds. Coincidence or not, after preparing the preferment, I saw I was out of plain bread flour or high gluten flour! So I had to adapt the formula (or I could of course put the fermented piece back into the fridge but hey, what&#8217;s baking bread without a little bit of experimenting?</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventures 2: focaccia</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</link>
|
||||
<pubDate>Sat, 18 Aug 2012 20:56:42 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</guid>
|
||||
<description>After the first try, I wanted to increase the bulk ferment and final proofing times to see what the ciabatta dough would look like if I used this for focaccia, as Mr. Hamelman suggests in his &#8220;BREAD&#8221; book. The result can be seen here.Big air bubbles after proofing
|
||||
Bulk fermentation time: three hours. Final proofing: one hour. Since the dough is very wet, some stretch &amp; folds are required to hold it&#8217;s shape.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>straight and poolish baguettes</title>
|
||||
<link>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<link>https://redzuurdesem.be/straight-and-poolish-baguettes/</link>
|
||||
<pubDate>Mon, 13 Aug 2012 10:35:50 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/straight-and-poolish-baguettes/</guid>
|
||||
<description>Most baguettes nowadays are made with a &#8220;straight dough&#8221; which indicates the dough has risen for about 4 hours in total, without an additional preferment (sourdough or not). There&#8217;s a clear difference in taste (and as you will see, also in structure) between both methods, and I wanted to bake both side by side to be able to compare them well.Freshly baked baguettes
|
||||
Both recipes came from Jeffrey Hamelman&#8217;s &#8220;BREAD&#8221; book.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Caraway rye</title>
|
||||
<link>http://www.redzuurdesem.be/caraway-rye/</link>
|
||||
<link>https://redzuurdesem.be/caraway-rye/</link>
|
||||
<pubDate>Sun, 12 Aug 2012 21:18:49 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/caraway-rye/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/caraway-rye/</guid>
|
||||
<description>I needed a recipe to try my round cane banneton on and this month&#8217;s Mellow Bakers challenge introduced a nice sourdough recipe: 40% rye sourdough with caraway seeds. According to Mr. Hamelman, the bread &#8220;contains just enough rye to be a serious rye sourdoubh bread&#8221;.40% sourdough rye with caraway seeds
|
||||
The caraway seeds are something new for me, the recipe calls for 2 tablespoons but as they smelled quite strong, I used teaspoons instead.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Ciabatta adventure 1</title>
|
||||
<link>http://www.redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<link>https://redzuurdesem.be/ciabatta-adventure-1/</link>
|
||||
<pubDate>Thu, 02 Aug 2012 19:51:41 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/ciabatta-adventure-1/</guid>
|
||||
<description>The challenge The first recipe I&#8217;ve tried in the &#8220;BREAD&#8221; book by Jeffrey Hamelman was baguettes with poolish. It might nog have been a good idea, since the recipe calls for a very wet dough. There were some restrictions involved: no mixer! This means a lot of stretch &amp; folding and french folding have to be involved.
|
||||
I&#8217;ve been asked to bake a focaccia which uses the ciabatta dough. Last time the wet dough experiments were quite a &#8220;failure&#8221; so I was a little anxious to try this one out.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>miche à l’épeautre</title>
|
||||
<link>http://www.redzuurdesem.be/miche-epeautre/</link>
|
||||
<link>https://redzuurdesem.be/miche-epeautre/</link>
|
||||
<pubDate>Thu, 26 Jul 2012 19:45:11 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/miche-epeautre/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/miche-epeautre/</guid>
|
||||
<description>This must be my most successful miche to date. There are so many recipes inspired by a pain poilâne it&#8217;s hard to keep track of. Jeffrey Hamelman has one in his book BREAD, Peter Reinhart has one in his book Bread Baker&#8217;s Apprentice and in my most recent book I&#8217;ve seen a version from Daniel Leader in &#8220;local breads&#8220;. I wasn&#8217;t really looking for another miche style French levain bread but wanted to try out different techniques I&#8217;ve found at The Fresh Loaf on how to get moure sour out of your sourdough.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>The French classic: pain au levain</title>
|
||||
<link>http://www.redzuurdesem.be/pain-au-levain/</link>
|
||||
<link>https://redzuurdesem.be/pain-au-levain/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 19:57:00 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-au-levain/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-au-levain/</guid>
|
||||
<description>[][1]A &#8220;bâtard en levain&#8221;, with an exceptional crust. What could possibly be a better introduction than a closeup of a bâtard with a nice &#8220;ear&#8220;, inviting you to tear up and feast upon? French country bread is so rewarding and so easy to make, it&#8217;s a shame I did not try something like this before! Although my daily bread is inspired by Vermont Sourdough and Pain au Levain recipes from Mr.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>80% wholerye with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/80-wholerye-with-soaker/</link>
|
||||
<pubDate>Sat, 21 Jul 2012 12:22:32 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/80-wholerye-with-soaker/</guid>
|
||||
<description>[][1]Chew away! My 70% wholerye attempt did not turn out to be very disappointing for the first try &#8211; read more about it here. Mr. Hamelman provides a second healthy and earthy rye recipe in his book, but this time with 20% high gluten flour and a soaker of boiling rye flour instead of chopped rye flakes. The previous loaf had to be baked in a tin, this one could be (barely) shaped into a loose boule.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Bakken met zuurdesem: een samenvatting</title>
|
||||
<link>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<link>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</link>
|
||||
<pubDate>Fri, 13 Jul 2012 07:12:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</guid>
|
||||
<description>Brood bakken is niet moeilijk. Het vereist enkel basis ingrediënten (water, bloem, zout) en geduld. Dat laatste is het meest uitdagende aspect.
|
||||
Los van dat zijn er enkele basisstappen waar elk brood door gaat, onafhankelijk van het recept of van uw bloem type. Ik wil bij deze graag een snelle samenvatting geven rond bakken met zuurdesem. Eens je bekent bent met deze basisprincipes kan je makkelijk je eigen recept creëren en er een eigen stijl aan geven.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Baking your daily bread</title>
|
||||
<link>http://www.redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<link>https://redzuurdesem.be/baking-your-daily-bread/</link>
|
||||
<pubDate>Sun, 08 Jul 2012 11:08:34 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-your-daily-bread/</guid>
|
||||
<description>The possibilities with bread baking are endless. If you&#8217;re starting with baking or you&#8217;d like to experment with it for a while, like I do, it&#8217;s usually a good idea to stick with one basic formula and extend from there. That way, you can more easily compare the results and you get to learn one way of bread baking very well. This one formula you&#8217;ll be baking regulary is called &#8220;your daily bread&#8220;.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>70% wholerye bread with soaker</title>
|
||||
<link>http://www.redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<link>https://redzuurdesem.be/70-rye-with-soaker/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 19:10:20 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/70-rye-with-soaker/</guid>
|
||||
<description>Using a pullman tin Baking bread with wholerye flour is not that simple. Rye does not have any gluten at all and it absorbs a lot more water than (whole)wheat flour. It does have a nice fruity/earthy taste and it&#8217;s especially loved in Germany and Eastern Europe.
|
||||
For this recipe, I baked the bread in a &#8220;pullman tin&#8221; &#8211; wich is essentially just a rectangular bread form without lid (as pullman bread is usually baked with lid attached).</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Pain à l’ancienne</title>
|
||||
<link>http://www.redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<link>https://redzuurdesem.be/pain-a-lancienne/</link>
|
||||
<pubDate>Sun, 01 Jul 2012 18:28:14 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/pain-a-lancienne/</guid>
|
||||
<description>Pain à l&#8217;ancienne It&#8217;s summer and we&#8217;re organising a small party &#8211; what&#8217;s the obvious choice for food? Right, BBQ. What&#8217;s the obvious choice for bread accompanied by a nice BBQ? Right! Baguettes! But this wouldn&#8217;t be savesourdough without sourdough, so instead of baking the classic baguettes, I created my own formula based on Mr. Hamleman&#8217;s &#8220;Pain au levain with whole wheat&#8221;.A crumb shot of the sliced (misformed) &#8220;baguettes&#8221;</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>Vermont Style Sourdough</title>
|
||||
<link>http://www.redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<link>https://redzuurdesem.be/vermont-style-sourdough/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:23:03 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/vermont-style-sourdough/</guid>
|
||||
<description>Vermont Sourdough This bread was my first sourdough bread and will be one of my favorites for quite some time, I think. It has a pleasant tangy/light sour taste and a smell which makes you extremely hungry, even if you ate (too much) five minutes before. The 125% hydratation white wheat flour sourdough starter used contributed to the many holes in this bread. Lovely.The classic &#8220;Vermont Sourdough&#8221; bread with a bit added rye flour.</description>
|
||||
</item>
|
||||
|
||||
<item>
|
||||
<title>baking a miche</title>
|
||||
<link>http://www.redzuurdesem.be/baking-a-miche/</link>
|
||||
<link>https://redzuurdesem.be/baking-a-miche/</link>
|
||||
<pubDate>Thu, 21 Jun 2012 18:19:51 +0000</pubDate>
|
||||
|
||||
<guid>http://www.redzuurdesem.be/baking-a-miche/</guid>
|
||||
<author>wouter.groeneveld@gmail.com (Wouter Groeneveld)</author>
|
||||
<guid>https://redzuurdesem.be/baking-a-miche/</guid>
|
||||
<description>Big round and very tasty breads If you look up the word &#8220;miche (bread)&#8221; in wikipedia, you end up in the &#8220;pain de campagne&#8221; french country bread page. A miche is a big round (boule) sourdough bread &#8211; and with big, we mean 2kg or more.
|
||||
The bakery &#8220;Poilâne&#8221; in Paris, France made miche breads extremely popular (within the breadnut circle that is). A miche is normally made using sifted wholewheat flour at 90% &#8211; this is called high extraction flour.</description>
|
||||
</item>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
|
||||
<meta name="generator" content="Hugo 0.39" />
|
||||
<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Gedroogd desem terug activeren :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
|
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|
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|
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|
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|
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|
||||
<link href="/css/theme.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/nucleus.css?1532506739" rel="stylesheet">
|
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<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
|
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<link href="/css/hybrid.css?1532506739" rel="stylesheet">
|
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<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/auto-complete.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/theme.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/hugo-theme.css?1532506739" rel="stylesheet">
|
||||
|
||||
<link href="/css/theme-green.css?1524298353" rel="stylesheet">
|
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<link href="/css/theme-green.css?1532506739" rel="stylesheet">
|
||||
|
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|
||||
<script src="/js/jquery-2.x.min.js?1524298353"></script>
|
||||
<script src="/js/jquery-2.x.min.js?1532506739"></script>
|
||||
|
||||
<style type="text/css">
|
||||
:root #header + #content > #left > #rlblock_left{
|
||||
|
|
@ -32,7 +32,66 @@
|
|||
}
|
||||
|
||||
</style>
|
||||
<meta name="description" content="Proficiat, je bent nu trotse eigenaar van enkele miljoenen diep slapende bacteriëren! Hoe kunnen we nu dit gedroogd desem terug wakker maken? Zuurdesem bestaat uit bloem & water dat dagen lang gefermenteerd werd. Hierdoor kwamen de gistcellen die op de granen zitten tot leven en eten ze door de koolhydraten die in het bloem zitten.Zuurdesem starter in poeder vorm
|
||||
Stap 1: voeg water toe Het desem is gemaakt door keer op keer even veel water als bloem toe te voegen.">
|
||||
|
||||
|
||||
|
||||
<meta content="Gedroogd desem terug activeren - Red Zuurdesem" property="og:title">
|
||||
<meta content="Gedroogd desem terug activeren - Red Zuurdesem" property="og:description">
|
||||
<meta property="og:url" content="https://redzuurdesem.be/reactivating-a-dried-starter/" />
|
||||
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|
||||
|
||||
<meta property="og:image" content="https://redzuurdesem.be/wp-content/uploads/2012/11/activeren_gedroogd_desem.odt.jpg" />
|
||||
|
||||
|
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|
||||
|
||||
|
||||
<meta property="article:published_time" content="2012-11-29 18:49:28 +0000 +0000" />
|
||||
<meta property="article:modified_time" content="2012-11-29 18:49:28 +0000 +0000" />
|
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<meta property="article:section" content="post" />
|
||||
|
||||
|
||||
|
||||
<script type="application/ld+json">
|
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|
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|
||||
"description" : "Proficiat, je bent nu trotse eigenaar van enkele miljoenen diep slapende bacteriëren! Hoe kunnen we nu dit gedroogd desem terug wakker maken? Zuurdesem bestaat uit bloem & water dat dagen lang gefermenteerd werd. Hierdoor kwamen de gistcellen die op de granen zitten tot leven en eten ze door de koolhydraten die in het bloem zitten.Zuurdesem starter in poeder vorm
|
||||
Stap 1: voeg water toe Het desem is gemaakt door keer op keer even veel water als bloem toe te voegen.",
|
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|
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|
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"author" : {
|
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"@type": "Person",
|
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"name": "Wouter Groeneveld"
|
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|
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|
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|
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|
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|
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|
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<body class="" data-url="/reactivating-a-dried-starter/">
|
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|
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|
|
@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>29/11/2012</strong>
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|
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|
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142
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|
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|
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|
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|
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|
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|
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|
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<loc>http://www.redzuurdesem.be/62015-pannenkoeken-feest/</loc>
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</url>
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|
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<loc>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</loc>
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</url>
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<url>
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<loc>http://www.redzuurdesem.be/hoe-gebruik-en-lees-ik-een-recept/</loc>
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<loc>http://www.redzuurdesem.be/12015-rogge-zaden-brood/</loc>
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<loc>http://www.redzuurdesem.be/hoe-onderhoud-ik-mijn-desem/</loc>
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<loc>http://www.redzuurdesem.be/een-gedroogde-desem-experiment/</loc>
|
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|
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</url>
|
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|
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<url>
|
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<loc>http://www.redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</loc>
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<loc>https://redzuurdesem.be/brood-eten-op-vakantie-in-frankrijk/</loc>
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|
||||
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|
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|
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<url>
|
||||
<loc>http://www.redzuurdesem.be/baking-in-an-open-air-museum/</loc>
|
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<loc>https://redzuurdesem.be/baking-in-an-open-air-museum/</loc>
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|
||||
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|
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|
||||
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|
||||
<loc>http://www.redzuurdesem.be/tips-on-baking-with-rye/</loc>
|
||||
<loc>https://redzuurdesem.be/tips-on-baking-with-rye/</loc>
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<lastmod>2013-11-10T19:47:19+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/pane-di-altamura/</loc>
|
||||
<loc>https://redzuurdesem.be/pane-di-altamura/</loc>
|
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<lastmod>2013-08-05T18:43:42+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/easiest-bread-ever-sourdough-pita/</loc>
|
||||
<loc>https://redzuurdesem.be/easiest-bread-ever-sourdough-pita/</loc>
|
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<lastmod>2013-07-08T20:22:21+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</loc>
|
||||
<loc>https://redzuurdesem.be/sourdough-sweets-waffles-and-pancakes/</loc>
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<lastmod>2013-06-09T13:41:58+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/country-potato-focaccia/</loc>
|
||||
<loc>https://redzuurdesem.be/country-potato-focaccia/</loc>
|
||||
<lastmod>2013-05-05T19:13:44+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/making-bread-from-croissant-dough/</loc>
|
||||
<loc>https://redzuurdesem.be/making-bread-from-croissant-dough/</loc>
|
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<lastmod>2013-04-11T20:04:13+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/enriched-easter-bread/</loc>
|
||||
<loc>https://redzuurdesem.be/enriched-easter-bread/</loc>
|
||||
<lastmod>2013-04-01T18:56:07+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/correctly-scoring-your-loaf/</loc>
|
||||
<loc>https://redzuurdesem.be/correctly-scoring-your-loaf/</loc>
|
||||
<lastmod>2013-03-22T21:29:24+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/sunflower-seed-rye-sourdough/</loc>
|
||||
<loc>https://redzuurdesem.be/sunflower-seed-rye-sourdough/</loc>
|
||||
<lastmod>2013-02-17T21:11:18+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/dreikornbrot/</loc>
|
||||
<loc>https://redzuurdesem.be/dreikornbrot/</loc>
|
||||
<lastmod>2013-01-27T19:12:42+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/sourdough-croissants/</loc>
|
||||
<loc>https://redzuurdesem.be/sourdough-croissants/</loc>
|
||||
<lastmod>2013-01-03T12:32:33+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/horst-bandels-pumpernickel/</loc>
|
||||
<loc>https://redzuurdesem.be/horst-bandels-pumpernickel/</loc>
|
||||
<lastmod>2012-12-13T20:13:48+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/whole-rye-wheat-combi/</loc>
|
||||
<loc>https://redzuurdesem.be/whole-rye-wheat-combi/</loc>
|
||||
<lastmod>2012-12-07T21:46:21+00:00</lastmod>
|
||||
</url>
|
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|
||||
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|
||||
<loc>http://www.redzuurdesem.be/about/</loc>
|
||||
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|
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<lastmod>2012-12-06T16:29:31+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/reactivating-a-dried-starter/</loc>
|
||||
<loc>https://redzuurdesem.be/reactivating-a-dried-starter/</loc>
|
||||
<lastmod>2012-11-29T18:49:28+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/homebaked/</loc>
|
||||
<loc>https://redzuurdesem.be/homebaked/</loc>
|
||||
<lastmod>2012-11-18T11:40:55+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/sweet-tasting-apple-desem/</loc>
|
||||
<loc>https://redzuurdesem.be/sweet-tasting-apple-desem/</loc>
|
||||
<lastmod>2012-11-09T20:03:06+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/flax-seed-levain-with-spelt/</loc>
|
||||
<loc>https://redzuurdesem.be/flax-seed-levain-with-spelt/</loc>
|
||||
<lastmod>2012-09-28T17:55:59+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/ciabatta-adventures-2-focaccia/</loc>
|
||||
<loc>https://redzuurdesem.be/ciabatta-adventures-2-focaccia/</loc>
|
||||
<lastmod>2012-08-18T20:56:42+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/straight-and-poolish-baguettes/</loc>
|
||||
<loc>https://redzuurdesem.be/straight-and-poolish-baguettes/</loc>
|
||||
<lastmod>2012-08-13T10:35:50+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/caraway-rye/</loc>
|
||||
<loc>https://redzuurdesem.be/caraway-rye/</loc>
|
||||
<lastmod>2012-08-12T21:18:49+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/ciabatta-adventure-1/</loc>
|
||||
<loc>https://redzuurdesem.be/ciabatta-adventure-1/</loc>
|
||||
<lastmod>2012-08-02T19:51:41+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/miche-epeautre/</loc>
|
||||
<loc>https://redzuurdesem.be/miche-epeautre/</loc>
|
||||
<lastmod>2012-07-26T19:45:11+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/pain-au-levain/</loc>
|
||||
<loc>https://redzuurdesem.be/pain-au-levain/</loc>
|
||||
<lastmod>2012-07-21T19:57:00+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/80-wholerye-with-soaker/</loc>
|
||||
<loc>https://redzuurdesem.be/80-wholerye-with-soaker/</loc>
|
||||
<lastmod>2012-07-21T12:22:32+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/a-quick-primer-on-sourdough-baking/</loc>
|
||||
<loc>https://redzuurdesem.be/a-quick-primer-on-sourdough-baking/</loc>
|
||||
<lastmod>2012-07-13T07:12:14+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/baking-your-daily-bread/</loc>
|
||||
<loc>https://redzuurdesem.be/baking-your-daily-bread/</loc>
|
||||
<lastmod>2012-07-08T11:08:34+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/70-rye-with-soaker/</loc>
|
||||
<loc>https://redzuurdesem.be/70-rye-with-soaker/</loc>
|
||||
<lastmod>2012-07-01T19:10:20+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/pain-a-lancienne/</loc>
|
||||
<loc>https://redzuurdesem.be/pain-a-lancienne/</loc>
|
||||
<lastmod>2012-07-01T18:28:14+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/vermont-style-sourdough/</loc>
|
||||
<loc>https://redzuurdesem.be/vermont-style-sourdough/</loc>
|
||||
<lastmod>2012-06-21T18:23:03+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/baking-a-miche/</loc>
|
||||
<loc>https://redzuurdesem.be/baking-a-miche/</loc>
|
||||
<lastmod>2012-06-21T18:19:51+00:00</lastmod>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/categories/</loc>
|
||||
<loc>https://redzuurdesem.be/categories/</loc>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/categories/desem-doos-recepten/</loc>
|
||||
<loc>https://redzuurdesem.be/categories/desem-doos-recepten/</loc>
|
||||
<lastmod>2016-01-05T20:36:28+00:00</lastmod>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/categories/learning/</loc>
|
||||
<loc>https://redzuurdesem.be/categories/learning/</loc>
|
||||
<lastmod>2018-01-26T09:48:27+00:00</lastmod>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/categories/recipes/</loc>
|
||||
<loc>https://redzuurdesem.be/categories/recipes/</loc>
|
||||
<lastmod>2013-08-05T18:43:42+00:00</lastmod>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/tags/</loc>
|
||||
<loc>https://redzuurdesem.be/tags/</loc>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/categories/uncategorized/</loc>
|
||||
<loc>https://redzuurdesem.be/categories/uncategorized/</loc>
|
||||
<lastmod>2013-01-27T19:12:42+00:00</lastmod>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
||||
<url>
|
||||
<loc>http://www.redzuurdesem.be/tags/wood-oven/</loc>
|
||||
<loc>https://redzuurdesem.be/tags/wood-oven/</loc>
|
||||
<lastmod>2014-02-24T19:16:06+00:00</lastmod>
|
||||
<priority>0</priority>
|
||||
</url>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
|
||||
<meta name="generator" content="Hugo 0.39" />
|
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<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Soms zit het ook al eens tegen :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
|
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<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
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<link href="/css/hybrid.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/featherlight.min.css?1524298353" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1524298353" rel="stylesheet">
|
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|
||||
<link href="/css/theme.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/hugo-theme.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/nucleus.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/hybrid.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/auto-complete.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/theme.css?1532506739" rel="stylesheet">
|
||||
<link href="/css/hugo-theme.css?1532506739" rel="stylesheet">
|
||||
|
||||
<link href="/css/theme-green.css?1524298353" rel="stylesheet">
|
||||
<link href="/css/theme-green.css?1532506739" rel="stylesheet">
|
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|
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|
||||
<script src="/js/jquery-2.x.min.js?1524298353"></script>
|
||||
<script src="/js/jquery-2.x.min.js?1532506739"></script>
|
||||
|
||||
<style type="text/css">
|
||||
:root #header + #content > #left > #rlblock_left{
|
||||
|
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@ -32,7 +32,66 @@
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}
|
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|
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</style>
|
||||
<meta name="description" content="Er zijn al eens van die momenten die erg kunnen tegen zitten.
|
||||
Je kent dat wel, moeilijk uit bed kunnen en tegen een stroom van onverwachte of ongewilde zaken stoten de rest van de dag die het alleen nog maar erger maken. De koffie is net op en het apparaat hapert, de file duurt langer dan gewoonlijk en je computer crasht voordat je dat belangrijk document bewaarde. Zo’n dag noemt men ook wel een baaldag.">
|
||||
|
||||
|
||||
|
||||
<meta content="Soms zit het ook al eens tegen - Red Zuurdesem" property="og:title">
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<meta property="og:image" content="https://redzuurdesem.be/wp-content/uploads/2018/01/2018-01-19-14.12.26.jpg" />
|
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|
||||
|
||||
|
||||
|
||||
|
||||
<meta property="article:published_time" content="2018-01-26 09:48:27 +0000 +0000" />
|
||||
<meta property="article:modified_time" content="2018-01-26 09:48:27 +0000 +0000" />
|
||||
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|
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|
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|
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|
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|
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|
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|
||||
Je kent dat wel, moeilijk uit bed kunnen en tegen een stroom van onverwachte of ongewilde zaken stoten de rest van de dag die het alleen nog maar erger maken. De koffie is net op en het apparaat hapert, de file duurt langer dan gewoonlijk en je computer crasht voordat je dat belangrijk document bewaarde. Zo’n dag noemt men ook wel een baaldag.",
|
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|
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|
||||
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|
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|
||||
"name": "Wouter Groeneveld"
|
||||
},
|
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"publisher": {
|
||||
"@type": "Organization",
|
||||
"name": "Brain Baking",
|
||||
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|
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|
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|
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|
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"accountablePerson" : "Wouter Groeneveld",
|
||||
"copyrightHolder" : "Wouter Groeneveld",
|
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|
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|
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</head>
|
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<body class="" data-url="/soms-zit-het-ook-al-eens-tegen/">
|
||||
<nav id="sidebar" class="">
|
||||
|
|
@ -47,11 +106,15 @@ Laatst gewijzigd: <strong>26/01/2018</strong>
|
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|
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|
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<script>
|
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window.ga=window.ga||function(){(ga.q=ga.q||[]).push(arguments)};ga.l=+new Date;
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<script async src='//www.google-analytics.com/analytics.js'></script>
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<script async src='https://www.google-analytics.com/analytics.js'></script>
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|
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@ -61,14 +124,14 @@ ga('send', 'pageview');
|
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<span data-search-clear=""><i class="fa fa-close"></i></span>
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<script type="text/javascript" src="/js/lunr.min.js?1524298353"></script>
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<script type="text/javascript" src="/js/auto-complete.js?1524298353"></script>
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<script type="text/javascript" src="/js/lunr.min.js?1532506739"></script>
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<script type="text/javascript" src="/js/auto-complete.js?1532506739"></script>
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<script type="text/javascript" src="/js/search.js?1532506739"></script>
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|
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@ -2492,20 +2555,20 @@ ga('send', 'pageview');
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<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
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<script src="/js/clipboard.min.js?1524298353"></script>
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<script src="/js/perfect-scrollbar.min.js?1524298353"></script>
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<script src="/js/clipboard.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.min.js?1532506739"></script>
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<script src="/js/perfect-scrollbar.jquery.min.js?1532506739"></script>
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<script src="/js/jquery.sticky.js?1532506739"></script>
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<script src="/js/featherlight.min.js?1532506739"></script>
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<script src="/js/html5shiv-printshiv.min.js?1532506739"></script>
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<script src="/js/highlight.pack.js?1532506739"></script>
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<script>hljs.initHighlightingOnLoad();</script>
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<script src="/js/modernizr.custom.71422.js?1524298353"></script>
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<script src="/js/learn.js?1524298353"></script>
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<script src="/js/hugo-learn.js?1524298353"></script>
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<script src="/js/modernizr.custom.71422.js?1532506739"></script>
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<script src="/js/learn.js?1532506739"></script>
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<script src="/js/hugo-learn.js?1532506739"></script>
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<link href="/mermaid/mermaid.css?1524298353" type="text/css" rel="stylesheet" />
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<script src="/mermaid/mermaid.js?1524298353"></script>
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<script src="/mermaid/mermaid.js?1532506739"></script>
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|
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@ -3,7 +3,7 @@
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<head>
|
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<meta charset="utf-8">
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<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.39" />
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<meta name="generator" content="Hugo 0.43" />
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<meta name="description" content="">
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|
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|
|
@ -12,19 +12,19 @@
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<title>Zuurdesem Croissants :: Red Zuurdesem</title>
|
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<meta name="description" content="[][1]Vers gebakken, goed vettig, jummy! Wat is er lekkerder dan een croissant met wat aardbeien confituur op een late zondar voormiddag? Ik moet het nog ontdekken. Natuurlijk moeten deze lekkerheden zelf worden gemaakt (en hiermee bedoelen we niet een croissant afbakken!). Aangezien we bij Save Sourdough het altijd over zuurdesem hebben, waarom proberen we dan niet eens zuurdesem bladerdeeg te maken? Het is zeker een uitdaging dus als je niet zo geduldig bent, zoek dan iemand die het bakken in uw plaats kan doen, want het is wel de moeite waard!">
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<title>Zuurdesem zoetigheden: wafels en pannekoeken :: Red Zuurdesem</title>
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<meta name="description" content="[][1]Een hoopje wafels Wat je ook doet na het bakken van zuurdesem brood, gooi geen overschotjes van je desem weg! Het gefermenteerd deeg is van onschatbare waarde als je wat ad-hoc zoetig bakken leuk vindt. Het kan direct omgetoverd worden in pannekoeken, of je kan er met een nachtje fermenteren heerlijke wafels van maken. De luchtige textuur van een Brusselse Wafel past perfect bij de typische “gaatjes” van de wilde bacteriën van zuurdesem.">
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|
||||
Both recipes came from Jeffrey Hamelman’s “BREAD” book.">
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@ -12,19 +12,19 @@
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<description>[][1]Demonstraties zuurdesem bakken! Vorig jaar in de zomer heb ik de kans gehad om in een openluchtmuseum enkele dagen zuurdesem brood te bakken &#8211; bij . Het merendeel van de bouwwerken dateren van de 17e tot eind 19e eeuw, maar het bakhuis is ouder. Ik had daarvoor nog nooit met een houtoven gewerkt dus ik was erg nieuwschierig en kon niet wachten om te beginnen. Die dagen werden er in Bokrijk een hoop speciale evenementen georganiseerd, inclusief die waar ik deel van uitmaakte &#8211; een heuse demonstratie zuurdesem brood bakken.</description>
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Gelukkig genoeg zijn een aantal zaken zelf volop bezig met brood bakken.">
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@ -12,19 +12,19 @@
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<title>Vermont Style Sourdough :: Red Zuurdesem</title>
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<script src="/js/featherlight.min.js?1524298353"></script>
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|
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<script src="/js/clipboard.min.js?1532506739"></script>
|
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|
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<script src="/js/learn.js?1532506739"></script>
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|
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mermaid.initialize({ startOnLoad: true });
|
||||
</script>
|
||||
|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
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<meta name="generator" content="Hugo 0.39" />
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<meta name="generator" content="Hugo 0.43" />
|
||||
<meta name="description" content="">
|
||||
|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>volkoren rogge-tarwe combi :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1524298353" rel="stylesheet">
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<link href="/css/featherlight.min.css?1532506739" rel="stylesheet">
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<link href="/css/perfect-scrollbar.min.css?1532506739" rel="stylesheet">
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|
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<script src="/js/jquery-2.x.min.js?1524298353"></script>
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<script src="/js/jquery-2.x.min.js?1532506739"></script>
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|
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<style type="text/css">
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:root #header + #content > #left > #rlblock_left{
|
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|
|
@ -32,7 +32,70 @@
|
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}
|
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|
||||
</style>
|
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<meta name="description" content="Dit is een variatie van Mr. Hamelman’s “volkoren rogge en volkoren tarwe zuurdesem brood”. Het bevat 50% volkoren bloem en 50% sterk wit tarwemeel om het te helpen rijzen, met een preferment percentage van 25.Nog altijd tamelijk open voor een 50% volkoren broodje!
|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
500gr sterke witte tarwebloem (12,5-13% proteïne inhoud) 250gr volkoren tarwe meel (fijn gemalen) 470gr water 15gr zout Ik heb mijn alledaags recept voor het fermenteren en rijzen gebruikt – dit betekent een eerste rijs van rond de 3-4h (het is winter en slechts 19°C in onze keuken, dus je mag het zelfs langer laten rijzen dan!">
|
||||
|
||||
|
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|
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|
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|
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|
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|
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<meta property="og:image" content="https://redzuurdesem.be/wp-content/uploads/2012/12/MG_7598.jpg" />
|
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|
||||
|
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|
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|
||||
|
||||
<meta property="article:published_time" content="2012-12-07 21:46:21 +0000 +0000" />
|
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|
||||
Formule Desem
|
||||
250gr volkoren rogge meel 210gr water 2 eetlepels 100% hydratatie rogge zuurdesem moeder cultuur. Einddeeg
|
||||
500gr sterke witte tarwebloem (12,5-13% proteïne inhoud) 250gr volkoren tarwe meel (fijn gemalen) 470gr water 15gr zout Ik heb mijn alledaags recept voor het fermenteren en rijzen gebruikt – dit betekent een eerste rijs van rond de 3-4h (het is winter en slechts 19°C in onze keuken, dus je mag het zelfs langer laten rijzen dan!",
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|
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|
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|
|
@ -47,11 +110,15 @@ Laatst gewijzigd: <strong>07/12/2012</strong>
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|
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@ -61,14 +128,14 @@ ga('send', 'pageview');
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<script src="/js/learn.js?1532506739"></script>
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|
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</script>
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|
|
|
|||
|
|
@ -3,7 +3,7 @@
|
|||
<head>
|
||||
<meta charset="utf-8">
|
||||
<meta name="viewport" content="width=device-width, initial-scale=1, maximum-scale=1, user-scalable=no">
|
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<meta name="generator" content="Hugo 0.39" />
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<meta name="generator" content="Hugo 0.43" />
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||||
<meta name="description" content="">
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|
||||
|
||||
|
|
@ -12,19 +12,19 @@
|
|||
<title>Zuurdesem en broodbakmachines: doenbaar? :: Red Zuurdesem</title>
|
||||
|
||||
|
||||
<link href="/css/nucleus.css?1524298353" rel="stylesheet">
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<link href="/css/font-awesome.min.css?1532506739" rel="stylesheet">
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@ -32,7 +32,62 @@
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|
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<meta name="description" content="Van plan om te bakken met een broodbakmachine? Leer werken met desem in een broodbakmachine via een thuiscursus van de Desem Doos!
|
||||
Hoe werkt een broodbakmachine? Er zijn verschillende types van broodbakmachines beschikbaar: grote kneedhaken, verschillende kneedhaken, kleine of grote bakblikken, met of zonder een openklapbaar luik voor krenten en zaden, en zo voort. Toch werken ze allemaal ongeveer op dezelfde manier, en als we serieus willen beginnen met brood bakken, zullen we ons moeten bewust zijn van elke eigenschap teneinde deze optimaal te kunnen gebruiken.">
|
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|
||||
|
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|
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|
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|
@ -47,11 +102,15 @@ Laatst gewijzigd: <strong>26/01/2015</strong>
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<script type="text/javascript" src="/js/auto-complete.js?1532506739"></script>
|
||||
<script type="text/javascript">
|
||||
|
||||
var baseurl = '\/';
|
||||
|
||||
</script>
|
||||
<script type="text/javascript" src="/js/search.js?1524298353"></script>
|
||||
<script type="text/javascript" src="/js/search.js?1532506739"></script>
|
||||
|
||||
|
||||
</div>
|
||||
|
|
@ -2530,20 +2589,20 @@ ga('send', 'pageview');
|
|||
<div style="left: -1000px; overflow: scroll; position: absolute; top: -1000px; border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;">
|
||||
<div style="border: none; box-sizing: content-box; height: 200px; margin: 0px; padding: 0px; width: 200px;"></div>
|
||||
</div>
|
||||
<script src="/js/clipboard.min.js?1524298353"></script>
|
||||
<script src="/js/perfect-scrollbar.min.js?1524298353"></script>
|
||||
<script src="/js/perfect-scrollbar.jquery.min.js?1524298353"></script>
|
||||
<script src="/js/jquery.sticky.js?1524298353"></script>
|
||||
<script src="/js/featherlight.min.js?1524298353"></script>
|
||||
<script src="/js/html5shiv-printshiv.min.js?1524298353"></script>
|
||||
<script src="/js/highlight.pack.js?1524298353"></script>
|
||||
<script src="/js/clipboard.min.js?1532506739"></script>
|
||||
<script src="/js/perfect-scrollbar.min.js?1532506739"></script>
|
||||
<script src="/js/perfect-scrollbar.jquery.min.js?1532506739"></script>
|
||||
<script src="/js/jquery.sticky.js?1532506739"></script>
|
||||
<script src="/js/featherlight.min.js?1532506739"></script>
|
||||
<script src="/js/html5shiv-printshiv.min.js?1532506739"></script>
|
||||
<script src="/js/highlight.pack.js?1532506739"></script>
|
||||
<script>hljs.initHighlightingOnLoad();</script>
|
||||
<script src="/js/modernizr.custom.71422.js?1524298353"></script>
|
||||
<script src="/js/learn.js?1524298353"></script>
|
||||
<script src="/js/hugo-learn.js?1524298353"></script>
|
||||
<script src="/js/modernizr.custom.71422.js?1532506739"></script>
|
||||
<script src="/js/learn.js?1532506739"></script>
|
||||
<script src="/js/hugo-learn.js?1532506739"></script>
|
||||
|
||||
<link href="/mermaid/mermaid.css?1524298353" type="text/css" rel="stylesheet" />
|
||||
<script src="/mermaid/mermaid.js?1524298353"></script>
|
||||
<link href="/mermaid/mermaid.css?1532506739" type="text/css" rel="stylesheet" />
|
||||
<script src="/mermaid/mermaid.js?1532506739"></script>
|
||||
<script>
|
||||
mermaid.initialize({ startOnLoad: true });
|
||||
</script>
|
||||
|
|
|
|||
|
|
@ -0,0 +1,64 @@
|
|||
<meta name="description" content="{{ if .Description }}{{ .Description }}{{ else }}{{if .IsPage}}{{ .Summary }}{{ end }}{{ end }}">
|
||||
|
||||
<!-- opengraph meta -->
|
||||
<!-- see https://github.com/nozzle/hugo-snippets/blob/master/layouts/partials/head/seo/open_graph.html -->
|
||||
<meta content="{{ $isHomePage := eq .Title .Site.Title }}{{ .Title }}{{ if eq $isHomePage false }} - {{ .Site.Title }}{{ end }}" property="og:title">
|
||||
<meta content="{{ $isHomePage := eq .Title .Site.Title }}{{ .Title }}{{ if eq $isHomePage false }} - {{ .Site.Title }}{{ end }}" property="og:description">
|
||||
<meta property="og:url" content="{{ .Permalink }}" />
|
||||
<meta property="og:type" content="{{ if .Params.type }}{{ .Params.type }}{{ else }}website{{ end }}" />
|
||||
{{ if .Params.featured_image }}
|
||||
<meta property="og:image" content="{{.Site.BaseURL}}{{ .Params.featured_image }}" />
|
||||
{{ end }}
|
||||
<!-- zie sidebar.html, zelfde logica gebruikt -->
|
||||
{{ $related := first 3 (where (where (where .Site.Pages.ByDate.Reverse ".Type" "==" "articles") ".Params.tags" "intersect" .Params.tags) "Permalink" "!=" .Permalink) }}
|
||||
|
||||
{{ if $related }}
|
||||
{{ range $related }}
|
||||
<meta property="og:see_also" content="{{ .Permalink }}" />
|
||||
{{ end }}
|
||||
{{ end }}
|
||||
<meta property="article:published_time" content="{{ .PublishDate }}" />
|
||||
<meta property="article:modified_time" content="{{ .Date }}" />
|
||||
<meta property="article:section" content="{{ .Section }}" />
|
||||
{{ with .Params.tags }}{{ range first 6 . }}
|
||||
<meta property="article:tag" content="{{ . }}" />
|
||||
{{ end }}{{ end }}
|
||||
<!-- end og -->
|
||||
|
||||
<script type="application/ld+json">
|
||||
{
|
||||
"@context" : "http://schema.org",
|
||||
"@type" : "BlogPosting",
|
||||
"mainEntityOfPage": {
|
||||
"@type": "WebPage",
|
||||
"@id": "{{ .Site.BaseURL }}"
|
||||
},
|
||||
"articleSection" : "{{ .Section }}",
|
||||
"name" : "{{ .Title }}",
|
||||
"headline" : "{{ $isHomePage := eq .Title .Site.Title }}{{ .Title }}{{ if eq $isHomePage false }} - {{ .Site.Title }}{{ end }}",
|
||||
"description" : "{{ if .Description }}{{ .Description }}{{ else }}{{if .IsPage}}{{ .Summary }}{{ end }}{{ end }}",
|
||||
"inLanguage" : "{{ .Site.LanguageCode }}",
|
||||
{{ if .Params.featured_image }}
|
||||
"image": "{{.Site.BaseURL}}{{ .Params.featured_image }}",
|
||||
{{ end }}
|
||||
"author" : {
|
||||
"@type": "Person",
|
||||
"name": "{{ .Site.Author.name }}"
|
||||
},
|
||||
"publisher": {
|
||||
"@type": "Organization",
|
||||
"name": "Brain Baking",
|
||||
"logo": {
|
||||
"@type": "ImageObject",
|
||||
"url": "https://brainbaking.com/img/avatar-icon.png"
|
||||
}
|
||||
},
|
||||
"accountablePerson" : "{{ .Site.Author.name }}",
|
||||
"copyrightHolder" : "{{ .Site.Author.name }}",
|
||||
"copyrightYear" : "{{ .Date.Format "2006" }}",
|
||||
"datePublished": "{{ .Date }}",
|
||||
"dateModified" : "{{ .Date }}",
|
||||
"url" : "{{ .Permalink }}",
|
||||
"wordCount" : "{{ .WordCount }}"
|
||||
}
|
||||
</script>
|
||||
|
|
@ -484,9 +484,29 @@
|
|||
"buffers":
|
||||
[
|
||||
{
|
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"file": "config.toml",
|
||||
"settings":
|
||||
{
|
||||
"buffer_size": 0,
|
||||
"buffer_size": 640,
|
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"encoding": "UTF-8",
|
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"line_ending": "Unix"
|
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}
|
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},
|
||||
{
|
||||
"file": "layouts/partials/custom-header.html",
|
||||
"settings":
|
||||
{
|
||||
"buffer_size": 1284,
|
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"encoding": "UTF-8",
|
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"line_ending": "Unix"
|
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}
|
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},
|
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{
|
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"file": "content/leren/2015-07-09-62015-boekweit-en-broodbakmachine.md",
|
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"settings":
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{
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"buffer_size": 9849,
|
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"encoding": "UTF-8",
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"line_ending": "Unix"
|
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}
|
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}
|
||||
|
|
@ -561,11 +581,20 @@
|
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[
|
||||
"/Users/jefklak/development/redzuurdesem",
|
||||
"/Users/jefklak/development/redzuurdesem/content",
|
||||
"/Users/jefklak/development/redzuurdesem/content/leren",
|
||||
"/Users/jefklak/development/redzuurdesem/content/post",
|
||||
"/Users/jefklak/development/redzuurdesem/layouts",
|
||||
"/Users/jefklak/development/redzuurdesem/layouts/partials"
|
||||
"/Users/jefklak/development/redzuurdesem/layouts/partials",
|
||||
"/Users/jefklak/development/redzuurdesem/static",
|
||||
"/Users/jefklak/development/redzuurdesem/themes",
|
||||
"/Users/jefklak/development/redzuurdesem/themes/hugo-theme-learn",
|
||||
"/Users/jefklak/development/redzuurdesem/themes/hugo-theme-learn/layouts",
|
||||
"/Users/jefklak/development/redzuurdesem/themes/hugo-theme-learn/layouts/partials"
|
||||
],
|
||||
"file_history":
|
||||
[
|
||||
"/Users/jefklak/development/redzuurdesem/content/post/2016-02-14-top-restaurants-op-zoek-naar-smaak-in-brood.md",
|
||||
"/Users/jefklak/development/redzuurdesem/content/leren/2015-10-24-102015-gist-en-desem-in-bakmachine.md",
|
||||
"/Users/jefklak/Dropbox/werk/doctoraat/voorstel.txt",
|
||||
"/Users/jefklak/development/redzuurdesem/content/post/2012-06-21-vermont-style-sourdough.md",
|
||||
"/Users/jefklak/development/redzuurdesem/config.toml",
|
||||
|
|
@ -691,13 +720,11 @@
|
|||
"/Users/jefklak/development/hugotest/themes/beautifulbaking/layouts/partials/tags.html",
|
||||
"/Users/jefklak/development/hugotest/content/wiki/books/getting_real.md",
|
||||
"/Users/jefklak/development/hugotest/content/wiki/code/dev.md",
|
||||
"/Users/jefklak/development/hugotest/content/post/memory-management-vs-java.md",
|
||||
"/Users/jefklak/development/hugotest/content/post/vb6-unit-testing.md",
|
||||
"/Users/jefklak/development/hugotest/content/post/builders-dsl.md"
|
||||
"/Users/jefklak/development/hugotest/content/post/memory-management-vs-java.md"
|
||||
],
|
||||
"find":
|
||||
{
|
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"height": 27.0
|
||||
"height": 40.0
|
||||
},
|
||||
"find_in_files":
|
||||
{
|
||||
|
|
@ -730,43 +757,130 @@
|
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"groups":
|
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[
|
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{
|
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"selected": 0,
|
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"selected": 1,
|
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"sheets":
|
||||
[
|
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{
|
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"buffer": 0,
|
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"file": "config.toml",
|
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"semi_transient": false,
|
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"settings":
|
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{
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"buffer_size": 0,
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"buffer_size": 640,
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"regions":
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{
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},
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"selection":
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[
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[
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0,
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0
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323,
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323
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]
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],
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"settings":
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{
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"auto_name": "",
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"WordCount":
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{
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"changes": 12,
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"count": 46,
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"modified": false,
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"selection": false,
|
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"status": -1,
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"syntax": "plain text"
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},
|
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"syntax": "Packages/Text/Plain text.tmLanguage"
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},
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"translation.x": 0.0,
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"translation.y": 0.0,
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"zoom_level": 1.0
|
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},
|
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"stack_index": 2,
|
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"type": "text"
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},
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{
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"buffer": 1,
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"file": "layouts/partials/custom-header.html",
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"semi_transient": false,
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"settings":
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{
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"buffer_size": 1284,
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"regions":
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{
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},
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"selection":
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[
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[
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1272,
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1272
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]
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],
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"settings":
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{
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"WordCount":
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{
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"changes": 27,
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"count": 53,
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"modified": false,
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"selection": false,
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"status": -1,
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"syntax": "plain text"
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},
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"syntax": "Packages/HTML/HTML.sublime-syntax",
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"tab_size": 2,
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"translate_tabs_to_spaces": true
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},
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"translation.x": 0.0,
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"translation.y": 0.0,
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"zoom_level": 1.0
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},
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"stack_index": 0,
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"type": "text"
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},
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{
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"buffer": 2,
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"file": "content/leren/2015-07-09-62015-boekweit-en-broodbakmachine.md",
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"semi_transient": true,
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"settings":
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{
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"buffer_size": 9849,
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"regions":
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{
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},
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"selection":
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[
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[
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3,
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3
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]
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],
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"settings":
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{
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"WordCount":
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{
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"changes": 0,
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"count": 1052,
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"modified": false,
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"selection": false,
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"status": -1,
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"syntax": "plain text"
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},
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"syntax": "Packages/MarkdownEditing/Markdown.sublime-syntax",
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"tab_size": 2,
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"translate_tabs_to_spaces": true
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},
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"translation.x": 0.0,
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"translation.y": 0.0,
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"zoom_level": 1.0
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},
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"stack_index": 1,
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"type": "text"
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}
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]
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}
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],
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"incremental_find":
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{
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"height": 27.0
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"height": 28.0
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},
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"input":
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{
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|
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@ -803,7 +917,7 @@
|
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"project": "redzuurdesem.sublime-project",
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"replace":
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{
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"height": 50.0
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"height": 52.0
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},
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"save_all_on_build": true,
|
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"select_file":
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|
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@ -812,6 +926,18 @@
|
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"last_filter": "",
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"selected_items":
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[
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[
|
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"top res",
|
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"content/post/2016-02-14-top-restaurants-op-zoek-naar-smaak-in-brood.md"
|
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],
|
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[
|
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"gist en dese",
|
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"content/leren/2015-10-24-102015-gist-en-desem-in-bakmachine.md"
|
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],
|
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[
|
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"confi",
|
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"config.toml"
|
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],
|
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[
|
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"vermon",
|
||||
"content/post/2012-06-21-vermont-style-sourdough.md"
|
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|
|
@ -1311,18 +1437,6 @@
|
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[
|
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"i",
|
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"index.php"
|
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],
|
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[
|
||||
"j",
|
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"templates/js.html"
|
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],
|
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[
|
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"doos.beste",
|
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"js/doos.bestelling.js"
|
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],
|
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[
|
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"_form",
|
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"templates/bestel_form.html"
|
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]
|
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],
|
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"width": 0.0
|
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|
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@ -1335,7 +1449,7 @@
|
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[
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[
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"",
|
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"/Users/jefklak/development/kwispeldoos/css/kwispeldoos.sublime-project"
|
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"~/development/jefklakscodex/jefklakscodex.sublime-project"
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]
|
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],
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"width": 380.0
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|
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@ -1357,7 +1471,7 @@
|
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"show_open_files": false,
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"show_tabs": true,
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"side_bar_visible": true,
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"side_bar_width": 212.0,
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"side_bar_width": 284.0,
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"status_bar_visible": true,
|
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"template_settings":
|
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{
|
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|
|
|
|||
Loading…
Reference in New Issue