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Review: Lieken Urkorn Stollen, 275g

with 7 comments

In a perfect world I would go to the baker (or butcher, fishmonger etc.) without a doubt that he or she made sure that the products are entirely satisfactory in every aspect. But a glitch in the matrix apparently made the world semi-perfect. It needs heavy improvement upon. That is how I got to bake my own bread. But the goal of my bread-baking is not to be become self-sufficient. I like bakeries, and I like buying baked goods.

I remember loving my Lieken Urkorn bread with cheese or salami, as a child. The Stollen I bought today was not a good match for my warm memories of their bread.

Product Review

Product: “Butter-Stollen”
Brand: Lieken Urkorn
Loaf weight: 275g
Price paid: 1,99 Euros
Sugar coating: Heavy
Butter flavor: Undetectable
Sweetness: Moderate – high
Quality of the raisins: Average
Crumb quality: Soft, dense, with a dry finish
Additional flavorings, spices: None detected
Rating: 5 out of 10
Comments: Gummy mouth feeling similar to that of baked goods made with high quantities of baking powder. Will not buy again.

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Written by theinversecook

6 November 2007 at 22:29

7 Responses

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  1. Tja, ganz schön frustrierend.
    Ich habe früher übrigens auch oft Lieken Urkorn gekauft. Jetzt aber schon lange nicht mehr, daher kann ich zur aktuellen Qualität nichts sagen.

    Petra aka Cascabel

    6 November 2007 at 22:58

  2. I wouldn’t expect to get a good Stollen for EUR 1,99, really. It’s a rich, heavy thing made with expensive ingredients. But if you buy really good Stollen it costs a fortune, more than most people are willing to pay. This one looks very much like a product reduced in quality until it can be sold at an attractive price.

    Robbie

    7 November 2007 at 01:41

  3. Don’t worry Nils, I will bake one and share the recipe, just as soon as I get a minute to do it, should I try it as a sourdough?

    Jeremy

    7 November 2007 at 07:00

  4. Wer kauft den auch so ‘was?

    Ulrike

    7 November 2007 at 09:20

  5. @Jeremy: Good idea. I might join you but will add both, yeast and sourdough. Smallish stollen buns mmh

    @Petra: Habe letztens Brotproben von Lieken in einem Supermarkt geschenkt bekommen. Mein Fazit: Konsistenz – super, Geruch – gut, Geschmack – mangelhaft.

    @Robbie: I think one of the key ingredients that are missing here is good butter. Without it a stollen tastes flat.

    @Ulrike: Also, mich reizt es schon zu sehen, was so angeboten wird.

    theinversecook

    7 November 2007 at 13:50

  6. Stollen aus dem Supermarkt misstraue ich. Der Marzipanstollen von Niederegger ist recht gut, aber hat seinen Preis. Bei mir bieten einige Konditoren fantastische Stollen an – da merkt man dann aber auch, dass Qualtät seinen Preis hat. Ich backe schon lange selbst. Dennoch: Danke für die Bestätigung meines Vorurteils ;-)

    Claudia

    12 November 2007 at 00:13

  7. So ein Stollen ist ja auch ziemlich aufwendig, und da ich nicht der Riesenstollenfan bin, überlege ich es mir 3x, bevor ich einen selbst backe. Werde mal einen aus der Bäckerei mitnehmen :-)

    theinversecook

    12 November 2007 at 14:31


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