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I am Eric Hameleers, and this is where I think out loud.
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Archive for category Recipes

Sourdough Kaiser rolls

I am enjoying a long weekend at home – Ascension day is a national holiday and both my employer (IBM) and my customer (ASML) closed their offices on the friday following it. So I decided to experiment a bit with the bread I bake. The usual routine is that I bake three breads (two sourdough and one […]

Rye Honey Sourdough Bread

Not everybody follows the Google+ community “The art of bread”, so I will duplicate my post about a great bread I baked last week. Last year during the christmas holiday, I started my bread baking hobby – basically everything created out of yeasted dough. In the beginning I used the regular “fast-action” yeast – commercial […]

Waldkorn sourdough bread

Baking with sourdough has its consequences. You have to fit it into your work and life schedule – the fermentation/rising/proofing times are so much longer than when using  commercial fast-action yeast! You have to plan for a 9-hour time span from start mixing to pulling the baked bread out of the oven. Baking after-work is out of the […]

Recipe: rice pie (limburgse rijstevlaai)

When I started baking breads last Christmas holiday, it was mostly because I wanted to know if I could make three particular products: a foccaccia (to revive a memory from an amorous holiday trip with my girlfriend, now wife), a “limburgse kersenvlaai” (a cherry pie) and a “limburgse rijstevlaai” (a pie with rice & egg […]

Corn flour bread rolls

This recipe comes from an American collection of recipes published in 1918 and meant to provide people with ways to conserve precious resources such as wheat flour and sugar. Despite the economy of ingredients these rolls truly taste rich and wholesome, and are well worth trying. Adapted to metric units and leaving out the lemon […]