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Introduction To German Baking

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September 19, 2014 / German / By
ETG - Food For Thought

German baking recipes are quite different than other parts of the world, especially when compared to North America. 

Germans will not use volume when highlighting quantities. They will use weight. While exceptions do exist, you will usually notice something like 250 grams of flour instead of 2 cups. Weight is an accurate way to know exactly how much to add and although many experienced chefs will measure with their eyes, there is a huge probability that you cannod to the same. A scale is thus necessary in German baking. 

It has to be known that ingredients will be different in Germany than other parts of the world. Flour is the best example as it is heavier when compared to USA. With this in mind, do not worry too much if the dish does not appear like in the photograph. There is a chance it is because of this problem. 

When Germans talk about butter, they mean "unsalted butter". This is usually more expensive in many countries but in Germany it is what is usually used in baking. In many recipies it is really importnat that you use unsalted butter. When you use salted butter, you have to take out extra salt. 

When you try to bake a German recipe, make sure that you experiment. Different influences like humidity or pressure will play a role in the outcome. In Europe Celsius is used instead of Fahrenheit. If a recipe says that you have to leave the pie in the oven for 20 minutes at 200 degrees Celsius, you have to check after 15 minutes as the extra factors highlighted may have a different effect on what you bake. 

 


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Country: Germany

Province/State: Berlin

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