ye olde bread blogge

bread, coffee and tidbits


with 33 comments

My name is Nils and I live in Germany. My hobbies, apart from baking, include reading and (minimalistic) cooking. By education I am a mathematician.

I started baking bread 2004. My first loaf ever was a rye sourdough bread that used a rye starter made from scratch. It took four days and I made it every two weeks.

Height: 1,87m
Weight: 78kg
Favorite color: Blue
Favorite warm dish: Lasagne
Favorite ingredients: Gray sea salt from France, olive oil, mineral water
Favorite bread: Baguette, Seeded whole-grain, rye sourdough, Italian-style white bread like Ciabatta, Stirato, …
Favorite wine: Yes


Update 24th of April 2010: Corrected my weight


Written by theinversecook

16 September 2007 at 19:33

33 Responses

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  1. “Graubrot” – when I was little, I categorized bread in 3 different categories: white bread, gray bread and black bread. The gray bread, or “Graubrot” is made from about 50% rye, 50% wheat and a very soft dough.

    If you’re up to reading a German recipe: Try this link to “Heidebrot”. It does look like the typical Graubrot you mention. Or just drop me a line at so I get your E-Mail. I will try to translate.



    11 December 2008 at 16:34

  2. Nils,
    what a great website you have. I come by here almost everyday.
    I am wondering where you get your flour from in Germany. I live in the Netherlands and have troubles finding specific flours (like high-gluten). Do you know where in Germany you can get good sorts of flours? Or flours that are tested so you can see how much protein they have?




    11 December 2008 at 22:52

  3. Thanks for visiting, Dennie.

    90% of the time I get my flour from the supermarket or bio-shop. Rarely, I order from the Adler Mühle a mill that offers a great assortment of flours including those usaually not available to the home baker (hard-wheat flour or Typr 812 for example).

    There is no specific German high-gluten flour, that I know of, the strongest one available being flour Type 1050 with a protein content of about 11.5%. But it’s a bit tricky to compare to, say, American 11.5-protein flour, since it is a different kind of wheat. It is what I consider a strong flour. The normal bread flour, Type 550, has as little as 10%.

    I have used flours that had a high protein count, but didn’t perform very well, on the other hand, a weaker flour maybe give an excellent baguette with a brittle crust. So the protein content is not the first thing I look at when buying flours.



    11 December 2008 at 23:08

  4. @Nils: I think your point about protein count not being the best guide should be made by bakers more often! I recall when living in Sweden that a consumer institute actually looked at crumb quality of bread made with about 15 different flours on the market. Protein definitely wasn’t the determiner of quality (all else being equal). :)

    Duncan | Syrup&Tang

    1 January 2009 at 07:57

  5. @Duncan: Thanks for the thumbs-up. In my begiinings I blamed everything from too soft a flour to poor oven and weak mixer for my poor attempts at baking. Right now I am back where I started in a way, using minimal equipment and the flours available. Quite humbling that most of the things I thought that I knew, including high protein flour being the best flour, were crushed over the time when I started observing dough and its changes myself.


    2 January 2009 at 00:01

  6. Great job, Nils! While you are taking such a good care of bread & co. I just started to look to the cookies and cakes. So I am looking forward to inspire one another..


    11 December 2009 at 21:09

  7. Hallo Nils,

    wir haben uns sehr über den netten Kommentar zu unserem dunklen Espresso auf deinem blog gefreut. Da wir vor Weihnachten von Kunden darauf aufmerksam gemacht wurden, war das ein nettes Weihnachtsgeschenk. Besteht eventuell die Möglichkeit, dass du unsere homepage auf deinem blog verlinkst? Das wäre klasse.
    Außerdem würden wir dir gerne eine Marmelade mit unserem dunklen Espresso zum Probieren zukommen lassen und wir sind natürlich auf deinen Kommentar gespannt.
    Dann wäre es nett, wenn du uns deine Adresse geben würdest.

    Grüße aus Münster
    Bettina Fehmer und Thomas Bzowka
    Mocca-Haus Münster

    Bettina Fehmer

    28 December 2009 at 17:47

    • Vielen Dank, Bettina und Thomas,

      war mir ein Vergnügen. Habe noch separat eine Mail geschickt. Neue interessante Produkte teste ich natürlich auch sehr gern. Auf bald.



      29 December 2009 at 02:09

  8. Still enjoy the posts Nils. Must try out some of your rye recipes…


    24 April 2010 at 20:15

    • Thanks Andrew, I appreciate it. I’ve been lazy and need to get back into the kitchen.

      Excellent updates on your site. You are always open for new ideas and get inspired by what you see, that’s really cool and a high standard for a working bakery.


      24 April 2010 at 22:16

  9. Lovely thoughts on rye. I have been entrusted with a friend’s sourdough starter and am slowly learning how to interact with it. Much like grizzly bears: show no fear, move slowly, and…wear bells? Perhaps not the best analogy. Regardless, thank you for baking with both passion and precision.


    26 October 2010 at 00:58

    • Good pieces of advice. Perhaps use the bells as timer :-)


      12 November 2010 at 23:31

  10. Aaack! Should hv visited your site 6 weeks back coz I had a German (temporary) neighbour for that period. I kept feeding her with my sourdough bread (various) and she was happy enough; she couldn’t find bread like mine all over the island…and she was here for 7 yrs till she left for home last yr. However, I would hv loved to bake some of your recipes for her. Next year…when she returns for her annual holiday….


    23 April 2012 at 04:45

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