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First bread

with 6 comments

I was browsing through images on an old hard disk and did not expect to find it. My first sourdough bread I have ever made.The recipe came form the German TV show “Hobbythek”, a broadcast for the handy(wo)man and lover of alternative lifestyles. It was legendary in the 80s and became even more famous when it devoted entire shows to remote subjects like bowel health, home-made cosmetics and how to tell jokes. It was always very well-researched, the author and host Jean Pütz being a science buff, alert citizen and altogether good guy. Every show was accompanied by a booklet called “Hobbytip”, which summarized the contents. I believe they had two bread baking shows, the first one from 1977 being the one and only in my opinion, because in the second one they made you believe you needed pea fibre and extra gluten to bake proper bread. Later, Jean Pütz, said in an interview, that he regretted misinforming people about this.

The bread is a rye sourdough, the starter being made from scratch. It takes a couple of days to complete and I remember baking it in huge rounds. I believe it was edible and even enjoyable. The crumb maybe a bit dense, but with a pleasant sourdough flavor and a good crust. I am tempted to try it now to see how it compares to the breads made with my current starter, which is about two years old.

The mentioned booklet from 1977 is in German, but by its layout you will recognize it as historical document of importance. :-) The instructions on shaping the loaf are accurate and the tip about baking in a foil bag is a good one. Hm, that kind of devotion to one particular subject by a curious mind is rarerly found today on TV.

Edit, 22. July 2009: Above link not valid anymore.


Written by theinversecook

10 January 2009 at 05:00

6 Responses

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  1. Ja, der Jean hat mich auch zum Brot backen angeregt. In irgendeinem Hobbythekbuch habe ich sogar eine Autogrammkarte von ihm versteckt ;-)


    10 January 2009 at 12:34

  2. :-D

    Ich erinnere mich noch, dass die Hobbythekprodukte wie Gluten, Lecithin, … bei Spinnrad und in der Apotheke zu erwerben waren, ich glaube, ich habe sogar einmal einen Versuch mit Erbsenfaser, Lecithin und Gluten gestartet, die Brötchen sind aber nicht aufgegangen.


    10 January 2009 at 16:46

  3. wow – this IS a very impressive first loaf! i don’t think mine looked nearly as good, but then i wouldn’t have expected anything else from you! i am very impressed with your recipes and have bookmarked a ton… if only i had time at the moment to bake anything other than my standard loaf! (i’ll probably have to retire long before my time to try them all!)
    happy new year and I look forward to many more of your recipes!


    12 January 2009 at 01:41

  4. The French sourdough loaf with lots of lovely holes of yours is a great “standard loaf” – what a humble term for it :-)

    I know, there are too many things to do with flour, water and salt (and maybe a little yeast).

    Have a great 2009!


    12 January 2009 at 16:17

  5. “Und, vergessen Sie nicht, ‘Büchersendung’ draufzuschreiben, sonst kostet es … Nachporto!”

    Scotch and Rye

    14 January 2009 at 03:04

  6. Und bitte an Fridolin Hobbes aus dem Pusemuckel schicken!


    15 January 2009 at 20:20

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